Sun-Dried Tomatoes and Chickpeas

total time:: 20 min

Makes 24 appetizer servings

ingredients

1 large garlic clove
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons dried basil leaves
2 tablespoons dried Italian parsley
lemon zest for garnish

directions

Mince the garlic in a food processor. Add the chickpeas, lemon juice, 2 tablespoons water, salt, pepper. Process until the mixture is almost smooth. With t he machine running, gradually blend in the oil. Process until he mixture is completely smooth, scraping down the sides of the work bowl occasionally. Add the sun-dried tomatoes and dried herbs. Blend until the tomatoes and herbs are finely chopped. Serve with corn chips or veggies.