Pesto Tomato Hummus

• Course: Snack

Ingredients

• 12  dry-packed sun-dried tomatoes
• 1 can (19 oz/540 ml) chick peas, drained
• 15  fresh basil leaves
• 2-3 cloves  garlic
• ¼ cup (60 ml) boiling water
• 3 tbsp (45 ml) vegetable oil
• 3 tbsp (45 ml) lemon juice
• 1 tsp (5 ml) cumin powder
• 1 tsp (5 ml) salt
• ¼ tsp (1 ml) chili powder

Preparation

1. 1. Pour boiling water over sun-dried tomatoes. Set aside for 5 minutes. Drain well and coarsely chop.
2. 2. Combine remaining ingredients and tomatoes in food processor. Purée until smooth, adding an extra spoonful of water if necessary.
3. 3. Cover. Chill until serving. Serve with pita wedges, bread sticks, or vegetable sticks. Makes about 1 ½ cups (375 ml).
4. Tip:
5. - Don't worry if the mixture seems a little liquid at first. It will thicken, and the flavour will improve, on standing.