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
water
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.
6 comments:
is hummus the perfect appetizer? i would say yes. toss in some sun-dried tomatoes (possibly my favorite form of tomatoes ever) and i'll be distracted for at least a couple of hours. :)
The hummus looks great! I'm impressed with your dedication to blog all those dinners. I can barely get dinner on the table let alone take pictures and blog about them!
grace - I love little appetizers in the late afternoon!!
cooking - glad you like my blog.
cakebrain - my family has gotten used to my blogging antics. they also like to see there comments all across the internet.
I just made hummus for the first time yesterday. Next time I'm going to try adding sun-dried tomatoes. Thanks for the tip!
Mmmmm I love hummus. I bet this would be good with some Tahini too.
I love hummus, it is my all time favourite dip. Yum.
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