Sun-Dried Tomato Hummus

By Tonya_Speed

Hummus is a Middle Eastern spread made from ground chickpeas — but once you beef it up with lots of flavors and textures, it’s great in a wrap for an on-the-go lunch. Or try it on its own as a dip for cut-up vegetables or even as a topping on a baked potato.

POINTS® value | 2 per 1/3 Cup Serving

Ingredients

• 1 oz sun-dried tomatoes (do not use those canned in oil)
• 1 3/4 cups canned chickpeas, drained and rinsed (one 15 1/2-ounce can)
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 1 clove garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Preparation

Step 1

1. Bring a tea kettle of water to a boil over high heat. Place the sundried tomatoes in a medium bowl; cover with boiling water to a depth of 1 inch. Set aside to soak for 10 minutes.
2. Drain tomatoes, reserving 3 tablespoons of the soaking liquid.
3. Place the soaked tomatoes, chickpeas, lemon juice, tahini, garlic, onion powder, salt and pepper in a large food processor fitted with the chopping blade. Process until smooth, scraping down the inside of the canister as necessary.