Hummus with Sun-Dned Tomatoes
Source: The Vegetarian Gourmet's Easy Low-Fat Favorites by Bobbie Hinman

Sun-dried tomatoes enhance this popular spread by adding ti lively color mi4
a delicious flavor that’s slightly tart, yet slightly sweet. Spread on crackers or
vegetable dippers, this is sure to be a favorite.

4 sun-dried tomato halves (not packed in oil), cut into 1/4-inch pieces
Boiling water
1 (1-pound) can chickpeas (garbanzo beans), rinsed and drained (or 2 cups of cooked beans)
1/4 cup water
2 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
2 to 3 cloves garlic, chopped
1 teaspoon dried parsley flakes
Dash pepper

Place tomatoes in a small bowl and cover with boiling water. Set aside for 10 minutes.

In a blender container, combine remaining ingredients. Blend until smooth.

Add tomatoes and blend for a few seconds, until tomatoes are in tiny pieces but not completely puréed. Stir a little more water into the spread if a thinner consistency is desired.

Chill several hours

Serve-again hint:
Hummus piled into a pita with chopped tomato and shredded lettuce makes a terrific sandwich.

Makes 1 1/2 cups
Each tablespoon provides:
22 Calories, 1g Protein, 1g Total fat (0 g Sat. fat), 3g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol