Ingredients
Scale
- 1 15 oz. can of chickpeas
- 2 – 5 cloves of garlic
- 1 Tablespoon tahini (sesame seed paste)
- 3 Tablespoons extra virgin olive oil
- 1/4 cup sundried tomatoes
- 1 small fresh garden tomato, core removed
- A couple sprigs of fresh rosemary
- Several fresh basil leaves
Instructions
- Put all the ingredients in a food processor or handi chopper and blend until smooth. Add a couple Tablespoons of water if needed to get the mixture to blend well and make it the right consistency for dipping and spreading.
- Serve with toasted pita wedges, crackers or vegies … or use as a flavorful spread for sandwiches or wraps.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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