Sun-Dried Tomato Hummus

Yield: 4-5 appetizer servings


1 clove garlic

1/4 cup sun-dried tomatoes packed in oil, plus 2 tablespoons chopped for garnish

1 (16 ounce) can chickpeas, drained and rinsed

1/4 cup water

1/2 a lemon, juiced (about 2 Tbsp)

2 Tbsp Flying Olive Eureka Lemon or Garlic Extra Virgin Olive Oil or 1 Tbsp of each, plus 1 Tbsp for drizzling

1 tablespoon Flying Olive Toasted Sesame Oil

1/4 teaspoon salt


In a food processor, add garlic clove and blend until chopped fine.  Add the sun-dried tomatoes and blend until chopped well.  Add the remaining ingredients, except for the garnish and extra Tbsp of Flying Olive EVOO, to a food processor.  Process until smooth, scraping down the sides a few times to be sure everything is well incorporated.  Taste, adding more salt or lemon juice as needed.

Transfer to a serving dish, drizzle with olive oil, and top with the chopped sun-dried tomatoes.

Serve with fresh vegetables, crackers, toasted bread, or chips for dipping.

Submitted by Barb L.