Slow Roasted Tomato Hummus

Ingredients

• 1/2 cup slow roasted tomatoes
• 1 can garbanzo beans, also called chickpeas
• 2 T garlic puree
• 1/4 cup tahini sauce
• 2-3 T fresh lemon juice
• 2 T olive oil, plus more for drizzling on finished hummus if desired
• 1/4 cup water
• 1/2 tsp. sea salt, or to taste
• Optional: Sumac for sprinkling on finished hummus

Directions

1. Tip the garbanzo beans into a colander, then rinse them under cold water until the foamy bubbles are gone. Let the beans stay in the colander so they can keep draining.
2. Set the steel blade in your food processor, then add the slow roasted tomatoes and garlic to the bowl. Run the machine for about 30 seconds, giving sun-dried tomatoes a bit more time if you are using those.
3. Add the drained beans and process for about 1-2 minutes, until the beans and tomatoes have blended into one smooth mixture.
4. Add the tahini sauce, 2 T lemon juice, olive oil, and half the water, then process for another 30 seconds to 1 minute, until everything is well combined.
5. Stop and check the texture. If you want the hummus a little looser, add the other 2 tablespoons of water.
6. Taste, then add more lemon juice and salt if you want them, and process for a few seconds more.
7. This will keep in the refrigerator for several weeks in a container with a tight lid.
8. Sprinkle the finished hummus with Sumac if you would like.
9. Serve with pita bread, lavash, crackers, celery sticks, carrots, or red pepper strips.