INSTRUCTIONS
Prep: Drain the excess liquid from the cans of beans, rinse beans. Roast your garlic in the oven with some EVOO and sea salt – about 20 minutes at 400 degrees should do it. Wrap a clove of garlic in foil. Slice off the top of the garlic before drizzling and wrapping.
Omit 1 tsp of the sun-dried tomatoes. Add all ingredients to your blender of food processor. Pulse and blend until creamy – thickness to your preferences.
Serve in a big bowl with chopped sun-dried tomato on top. An an optional sprig of fresh basil. Optional: Warm in oven to serve warm baked hummus dip! About 20-30 minutes in a 200 degree oven should do it.
Yield: 4 cups – 8 1/2 cup servingsPrep Time: 00 hrs. 10 mins. Total time: 10 mins.
NUTRITION
Calories: 240
Fat: 11g
Protein: 11g
Totalcarbs: 26g
Dietaryfiber: 7g
Cholesterol: 0g
Tags: hummus,vegan,dip,snack,tomatoes,appetizer,party,beans
salt to taste (about 3/4 tsp)
black pepper and cayenne to taste
optional: 1/4 cup fresh basil blended in + basil to garnish
