Hello friends! I apologize for my short absence…the little peach and I went away for a few days for some MUCH needed family time. Felling rejuvenated and blessed, to say the least.
Hummus is something I always keep in the fridge whether it’s homemade or I’ve picked it up from our favorite local Lebanese spot. It’s a fantastic source of protein and a great dip or topping for so many things. I went to whip up a batch this afternoon to find that I am out of tahini. Reason number 472 why I wished my parents lived here. “Mom, do you have some tahini I could borrow? Or better yet, would you mind coming over and sitting at the house while the kiddo sleeps so that I can run out and grab some? And then maybe I’ll stop and grab a coffee. And run to target super quickly. What? You’ll just make me some hummus? Ok!” Keep dreaming, me.
I decided to try something different today with what I had on hand and I am so very happily surprised by the results. Still packed full of protein, still hits the “hummus spot” and is such a nice change of pace.
Chickpea and Sun Dried Tomato Dip
15 Ounce Can Chickpeas, drained and rinsed
1/4 Cup Sun Dried Tomatoes
1/2 Cup Greek Yogurt
1 Green Onion, green part only
2 Ounces Goat Cheese or Cream Cheese
1 Garlic Clove
2 Tablespoons Olive Oil
Salt, Pepper to taste
Combine all ingredients in a food processor and puree until smooth, about 2 minutes. Season with salt and pepper to taste and chill.
4 thoughts on “Chickpea and Sun Dried Tomato Dip”
Yes…Mom would make your hummus…but I would rather come take care of your sweet lil peach!!!!! Great recipe…will definitely have to try this!! xo
I made this today and am in heaven. I have myself a new obsession. Love, love, love!!!
Oh…and this afternoon Avery and I also made two batches of berry oat bread, simple quac, taquitos and easy mac and cheese. Tomorrow for lunch we are having the bacon, avocado egg sandwich. So loving all the yummy recipes you are sharing with the world!
Anna! I am SO glad!