Sun-Dried Tomato Hummus

By 

Erin Cope

2 Tbsp. olive oil

3   15 oz. cans Chickpeas (garbanzo beans), drained 

**(reserve 6-8 Tbsp. liquid from chickpeas)

1 Tbsp. Kosher Salt

4 Tbsp. Tahini Butter

Juice of 2 Lemons

4 Cloves of Garlic, chopped

5 Whole Sun-dried tomatoes in oil, chopped

Blend all ingredients (except sun-dried tomatoes) together in food processor or blender until smooth, adding liquid to reach the right consistency.  When smooth, add sun-dried tomatoes and pulse to incorporate.

Serve with fresh veggies, chunks of bread, multi-grain crackers of pita chips.