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

Ingredients

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

Directions

Combine all ingredients in a food processor and puree until smooth, about 2 minutes.  Season with salt and pepper to taste and chill.