#9 - Sundried Tomato Hummus

This past Saturday at Whole Foods, the employees had a dip contest, where each department created a dip, had someone giving samples to the customers, and handed out ballots to fill in and vote for your favorite.  There were quite a few good ones, but one of the best was "Pizza Hummus."(1)

Tonight I decided that seemed like a good choice for a light dinner, but I didn't have all the ingredients on hand the recipe called for, so I used it as a springboard to invent my own version. In all modesty(2), I think mine is even better. I have included both recipes for your enjoyment.

Pizza Hummus (courtesy of Whole Foods in Arlington TX)
1 can garbanzo beans (chickpeas)
5 tbsp garlic oil
5 tbsp lemon juice
4 oz sundried tomatoes
1/2 tsp salt
1 tbsp dried basil
1/2 cup water
1/2 container chevre goat cheese with basil & garlic(3)

Blend all ingredients until smooth.

Sundried Tomato Chickpea Dip (my version)
6 oz cooked chickpeas(4)
2 cloves garlic
2 tbsp lemon juice
2 tbsp olive oil
4 oz feta
2 oz sundried tomatoes
1/2 tsp salt
2 tsp dried basil
1/2 cup warm water

Rehydrate the sundried tomatoes in the water for 5-10 minutes. Place all the ingredients except the water into a food processor and process until well mixed. Add just enough of the water to smooth out the consistency.


In either case, serve with warm pita or naan.

___________________
(1) Many people believe that it can't be called hummus if it lacks tahini.  I have been known to sit on both sides of that fence at various times; for the sake of argument, I'll call mine "chickpea dip", and call the one from Whole Foods by the name they gave it.
(2) Yes, I do in fact have modesty, though I try not to let it get in my way too often.
(3) Sadly, the recipe card they handed out didn't indicate the size of the container, so you'll just have to wing it.
(4) About half a can, if you aren't cooking your own beans. Make sure to drain and rinse them to get rid of whatever liquid they are canned in.