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1/4 teaspoon salt
1/2 teaspoon garlic
3 tablespoons lemon juice
1 tablespoon olive oil
16 ounces chickpeas ; canned, drained
2 tablespoons tahini
4 sun dried tomatoes
Submitted by nonsense
A traditional hummus with sun-dried tomatoes.
Cal: 179 Fat: 7g Carbs: 23g Protein: 8g Fiber: 6g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Soak tomatoes in 1 cup of boiling water, covered. Remove from water (save the water) and process in a food processor or blender with olive oil. You can use a little tomato water instead of oil to cut down in fat if desired. Combine other ingredients in a blender until chickpeas are completely crushed. Remove from blender and stir in the tomato and oil mixture. Makes 6 servings.
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