Sun-Dried Tomato Hummus ((using dried garbanzos!!))

Recently, I had the treat of sharing my birthday lunch with two of my dear friends, John Lloyd & Mia. They have been on a cross-country road trip and I was richly blessed to have them land at my doorstep for lunch! Mia is a vegetarian & because of that I had the opportunity to try my hand at a few of my favorite vegetarian foods: hummus & lasagna.

I will be sharing my vegetarian lasagna soon, but first I have to share this tasty hummus recipe. Before I detail this recipe, I want to remind you of another hummus recipe I shared on Food for a Year several months ago: Homemade Hatch Green Chili Hummus. This recipe is is simple and versatile! Any flavors you can imagine – (((and think would taste good))) you can add it to hummus.

For this hummus I simply added two of my very favorite pantry staple items: marinated sun-dried tomatoes in oil & sweet Italian garlic in oil. If one pound of dried beans is more than you can handle in 10 days to 2 weeks, only cook half of the bag of garbanzos or after you cook them, freeze half.

The flavor is where you can be creative! Black olive hummus, taco hummus, marinara hummus, pesto or how about siracha hummus?? The possibilities have no limit!

The most important part of this recipe is to start out with dried garbanzo beans. They are quite a bit cheaper than canned garbanzos & you can control the sodium!