Ingredients
1
can garbano beans/chickpeas (15 oz.), drained
3
tbsp. of sun dried tomatoes in oil
Directions
1.
In a food processor, combine all ingredients and process until smooth and creamy.
2.
If too thick, add 1 tablespoon water until desired consistency.
3.
Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container.
4.
Sun dried tomato hummus can be made up to two days in advance.
Columbus Restaurants
