This recipe is for a flavorful sun-dried tomato hummus that the creator and their child Poppy have been enjoying as a snack, with quesadillas, toast, pretzels, and sweet potato fries. It's a savory treat that brings joy with every bite.
Rinse and boil the 15oz can of organic chickpeas with a little pink himalayan salt for 20 minutes. Place all ingredients (chickpeas, EVOO, sun-dried tomatoes, sesame seeds, garlic cloves, water, and salt) in a food processor or high-speed blender. Mix until smooth, stopping a few times to add extra water if needed and scrape the hummus down the sides of the blender.
