Sun Dried Tomato and Basil Hummus Recipe by Chef Shelley Pogue

Personal Chef Services Austin Texas

Recipe Ingredients:
2 – 15 oz cans of Garbanzo Beans
1 cup of the juice left from the beans
4 T Tahini
4 T Lemon Juice
1/3 cup of sun-dried tomatoes
1/4 cup fresh basil you can use more if you like
2-3 T olive oil
5-6 cloves fresh garlic
salt and pepper to taste

Directions:
Drain the beans and save 1 cup of the juice. Add the garlic, beans, oil, salt and pepper, lemon juice and pulse your mixer. After the beans have broken down some add the juice and mix for about 30 seconds. Add the basil and sun-drieds and give them a few pulses. If you want less particles mix it for about 20-30 seconds. Serve with pitas or some nice crackers.

The Texas Food Network Sundried tomato and Basil Hummus

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