A great way to kick off the spring is with a fresh hummus recipe from Jeanette’s Healthy Living. The recipe is actually quite simple to make and when paired with your most creative selection of crudite, it’s a real delight.
Sun Dried Tomato Hummus
2 cups cooked or canned chickpeas, liquid reserved
¼ cup oil packed sun-dried tomatoes, drained
¼ cup fresh parsley, chopped
1½ teaspoons sea salt
¼ teaspoon pepper
4 cloves garlic, minced
⅓ cup tahini
6 tablespoons fresh lemon juice
2 tablespoons water or liquid from chickpeas
Place all ingredients in food processor and process until smooth.