Prep Time: 10 minutes
Total Time: 10 minutes
- 1 can garbano beans/chickpeas (15 oz.), drained
- 3 tablespoons sun dried tomatoes in oil
- 2 teaspoons parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Serve sun dried tomato hummus immediately with hot pita bread, veggies, or pita chips. Store in an airtight container in the refrigerator. Sun dried tomato hummus can be made up to two days in advance.