Sundried Tomato & Hummus Dip

Total Time: 11 mins Preparation Time: 6 mins Cook Time: 5 mins

Ingredients

• 1 (15 ounce) can chickpeas or 1 (15 ounce) can garbanzo beans
• 3 tablespoons tahini paste
• 2 -4 tablespoons lemon juice
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 -2 teaspoon water
• 1/4 cup chickpea liquid
• 1 -2 teaspoon cayenne
• 1 -2 teaspoon paprika
• 1 -2 teaspoon parsley
• 1 -2 teaspoon olive oil (to garnish)
• low-carb pita chips

Recipe

• 1 drain chickpeas and retain the chickpea liquid.
• 2 rinse the chickpeas (in strainer) with lukewarm water.
• 3 place all ingredients (accept for chickpea liquid) in food processor and pulse on high 10-15 times or until you can't see garlic pieces anymore.
• 4 set the food processor on blend (high) and slowly drizzle chickpea liquid. blend no more than 2 minutes.
• 5 and voilà, yummy creamy hummus! place your hummus in the bowl of your choice and garnish with cayenne, paprika, parsley and drizzle evoo!
• 6 eat right away or i find it better to refrigerate the hummus for about 30 minutes, enjoy!