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Ingredients:
4 cloves garlic
2 (15 ounce) cans garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1/2 tsp salt
1/2 cup olive oil
1/3 cup sundried tomatoes (in oil)
2 Tbsp. minced rosemary - fresh
3 Tbsp. tahini (sesame paste)
dash of cayenne
Mince garlic, sundried tomatoes and rosemary.
In a mixer add garlic, beans, lemon juice, tahini, and salt. Process into a puree.
With the processor running, slowly add olive oil in a steady stream. Process until mixture thickens, about 1-2 minutes. Add tomatoes and rosemary and pulse throughout, about 10 seconds. Sprinkle with cayenne.
Serve as a dip with veggies or bread.
Store in an airtight container in the refrigerator. Bring to room temperature before serving.
