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.