2 cans garbanzo beans or chickpeas, drained
3/4 cup sun-dried tomatoes packed in olive oil
juice and zest of 1 lemon
1 clove of fresh garlic, smashed
1 tsp. onion powder
1/2 tsp. red pepper flakes
2 Tbsp. cold water
1 tsp. black pepper
1 tsp. sea salt
1 cup olive oil (not extra virgin)
In the bowl of your food processor, combine garbanzo beans or chickpeas and all ingredients except the oil. Pulse until combined; slowly add oil through the pour spot on top of the lid. The slow incorporation of oil makes for a creamy dip. Continue to mix in the food processor at least 3-5 minutes to desired consistency. The more you blend, the creamier this dip will become. Hummus should be bright and full of flavor! Serve with soft pita or fresh veggies.