Sun Dried Tomato Hummus(Vegan)

Sharon123's Note:

This really adds flavor to hummus, which is already good. Hummus is a staple food in some countries because it contains vitamin B, carbohydrates, and minerals. This recipe makes 2 cups. I usually half the amount just for me. Adapted from The Garden of Vegan cookbook by Tanya Barnard and Sarah Kramer.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 2 cups cooked chickpeas (canned are fine)
• 3/4 cup tahini
• 1/4 cup olive oil
• 3 garlic cloves, roughly chopped
• 2 tablespoons lemon juice (or apple cider vinegar)
• 1 tablespoon Braggs amino acids (or soy sauce)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon cayenne pepper
• 6 -8 sun-dried tomatoes

Directions:

1. To rehydrate the sun dried tomatoes, soak in water, stock or vegetable juice, they will rehydrate within 1-2 hours. If you're in a hurry, pour boiling water over them and they'll be ready in 15-20 minutes.
2. In a blender or food processor, blend together all the ingredients until smooth. Check seasoning, adjust to your taste.
3. Makes about 2 cups.