Sun-Dried Tomato Hummus
1 16 ounce can garbanzo beans, drained and rinsed·
1 cup of sun-dried tomatoes in oil, drained (or rehydrated dried sun-dried tomatoes)·
1/2 cup (1 large bunch) fresh parsley, washed and picked·
2 tablespoons lemon juice·
3 cloves garlic, peeled and chopped·
1 heaping tablespoon tahini·
salt and crushed red pepper to taste
1. Place garbanzo beans and sun-dried tomatoes in a food processor and blend into a paste. You may have to scrape down the sides of the food process and add lemon juice to keep the mixture moving. Mix in lemon juice, garlic, tahini, salt and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick. Transfer to medium sized bowl.
2. Coarsely chop the parsley leaves. Fold the parsley into the hummus, reserving some of the parsley to sprinkle on top for garnish.