I originally got the idea for this hummus from this web site. I was at first a bit put off by the fact that it doesn’t contain any chickpeas, but then I got over it and decided to go ahead and make it anyway.
This hummus has a unique flavor, but one that grows on the palate after the first taste. My husband thought the same thing, and we both thought that it was good. I would make this again, especially for a get together, potluck, etc. Take this and a platter of cut up veggies, and you’re good to go with your own healthy eating contribution.
Sun Dried Tomato Hummus
* 1 cup peeled and diced zucchini
* 7 sun dried tomato halves, softened in warm water and chopped
* 2 tablespoons fresh lemon juice
* 1 garlic clove, minced
* 1/4 tsp sea salt
* 1/3 cup tahini (I used Joyva brand)
Combine all ingredients, except tahini, in a blender until a uniform texture is achieved. Add in tahini and blend again, until completely incorporated. Chill in fridge for a few hours (if you’d like the flavors to meld together a bit, and have a nice chilled dip) or eat immediately if you prefer your dip warm and easily spreadable.
Enjoy with tortilla chips, with vegetables, and as a spread on wraps and flat breads.