Hummus for Happy Hour
Friday + 5 o'clock = Happy Hour.
A quick recipe for Happy Hour today. Chickpea Sundried Tomato and Basil Hummus. Pour a glass of wine and whip up a batch of hummus to get your weekend off to a great start.
Chickpea Sundried Tomato and Basil Hummus
1 15-ounce can of chickpeas, drained
3 oil-packed sundried tomatoes
1 large garlic clove, peeled
juice of 1 medium lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
8 basil leaves
Put chickpeas, tomatoes, garlic, lemon juice, salt and pepper into the bowl of a food processor. Pulse several times. With food processor running, add olive oil in a steady stream until hummus is relatively smooth. Add a little warm water (about 1/8 cup) if it is thicker than you like. Add basil leaves and pulse.
Serve with some funky crackers you paid way too much for.