This has to be my favorite dip EVER! I make this using a secret ingredient (hot sauce) and use it in sandwiches, wraps, as a side with fish and with carrots/celery/chips. If you can get your hands on chipotle hot sauce, nothing like it!
Yield: 1 serving ( Serving Size: 1 bowl. )
Prep time:10 Minutes
1 can(s) chickpeas
4 clove(s) garlic
2 tablespoon(s) lemon juice
1 teaspoon(s) salt (more, to taste)
2 teaspoon(s) hot pepper sauce (tobasco)
3 tablespoon(s) yogurt
2 tablespoon(s) tahini
1 teaspoon(s) crushed pepper
3 tablespoon(s) warm water
2 tablespoon(s) sun-dried tomatoes
Everything except the sun-dried tomatoes go into the food processor, blend until creamy. Fold the sun-dried tomatoes in the hummus with a spoon and done. That easy.