Prep Time: 10 minutes
Total Time: 10 minutes
- 1 (16-ounce) can chick peas, drained
- 1/2 tsp garlic
- 3 Tbsp lemon juice
- 2 Tbsp tahini (sesame butter)
- 1/4 tsp salt
- Dash of olive oil
- 4 sun-dried tomatoes
To make the pesto, soak tomatoes in 1 cup of boiling water, covered. Remove tomatoes from water (but save water). Place tomatoes in food processor with a tablespoon of olive oil. To cut down on fat, you may use some of the tomato water to make the mixture moister instead of olive oil. Process.
Use the top of a wooden spoon to make a circle in your bowl of hummus. Then use a teaspoon to place the sun-dried tomato pesto in the ring. Once you've filled the ring, use the top of the teaspoon to swirl the pesto in to the hummus, but don't mix it completely. Drizzle with olive oil and paprika to finish. Add parsley to garnish.
If you want to try a few different varieties of this recipe, try adding 1/4 teaspoon onion salt or 1/4 teaspoon curry seasoning instead of the tomato pesto.
Yield: 6 to 8 servings
Source: The Protein-Powered Vegetarian by Bo Sebastian (iUniverse.com)
Reprinted with permission.