Sun Dried Tomato Basil Hummus

Ingredients

• 1 can chick peas, drained and liquid reserved
• 1/3 cup sun dried tomatoes in olive oil, about 8, strained, plus more for garnish
• 2 Tbsp olive oil from sun dried tomato jar
• 3 Tbsp fresh lemon juice
• 2 Tbsp tahini
• 1 large clove garlic
• 1/2 tsp salt, or to taste
• 2 Tbsp chopped fresh basil, plus more for garnish

Directions

Place the chick peas in a food processor with the sun dried tomatoes, 2 Tbsp of the jar oil, lemon juice, tahini, garlic and salt. Pulse for 1 minute, scrape the bowl well, including the base, then pulse for another 1 minute. Pour in 2 Tbsp of the reserved chick pea liquid and keep pulsing for 2 – 3 minutes, stopping 1 time halfway through to scrape the sides and bottom again; add more reserved liquid if you want a thinner hummus. Add the basil and pulse just until it is finely chopped into the hummus. If you like, finish with more olive oil from the sun dried tomato jar, extra fresh basil and finely chopped sun dried tomatoes. Set out with pita chips or fresh vegetables.