Sun-dried Tomato Hummus

Fresh basil may be hard to come by this time of year, but if you can find it, it lends itself well to this hummus.

Sun-dried Tomato Hummus

  • 1 19-oz can chickpeas, liquid reserved
  • 1/3 cup liquid from the can
  • 1/3 cup sun-dried tomatoes (not oil-packed), chopped small
  • 1/4 cup (packed) fresh basil
  • 2 tbsp lemon juice
  • 1 small clove garlic

Combine all ingredients in a food processor and purée until smooth, stopping to scrape down the sides if needed. Serve with vegetables, rice crackers or use as a sandwich spread. Makes 2 cups.

Note: Most sun-dried tomatoes are very high in salt. If you’re used to a no-added-salt diet, it’s worth it to seek out a low-salt brand such as Petrelli.

Petrelli tomatoes

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