Sun Dried Tomato Hummus

by Katie Johnstonbaugh
Dishin & Dishes
1 bulb of garlic
2 T. olive oil
2 cans garbanzo chickpeas, drained
4 oz. sun-dried tomatoes, in oil
1 lemon, juiced and zested
1 t. salt
1/4 t. cayenne pepper
1/4 c. olive oil
Cut off top of garlic bulb to expose garlic.  Drizzle 2 T. olive oil over top.  Wrap in foil and back in 400º oven for 30 minutes.  Squeeze from bottom into food processor.  Drain 2 cans of garbanzo beans.  Add beans and 4 ounces of sun-dried tomatoes.  Pulse several times.  Add in seasoning and then turn processor on low speed and drizzle oil in through top until desired thickness is reached.  Serve with bagel chips, tortilla chips, or toast points.