Sun-Dried Tomato Hummus

• 15 ounces, weight Canned Chickpeas (Garbanzo Beans), Drained And Rinsed
• 1 clove Garlic
• 1/4 cups Sun Dried Tomatoes In Olive Oil
• 1/4 cups Tahini Paste
• 1/4 cups Lemon Juice (1/4 Cup Is About 2 Lemons)
• 1 Tablespoon Tomato Paste
• 1/4 teaspoons Sea Salt, to taste
• 1 pinch Smoked Paprika, to taste
• Optional Garnish: A Drizzle Of Oil And Diced Sun-dried Tomatoes
• 6 whole Ezekiel Sprouted Grain Tortillas (or Your Favorite Tortillas)
• 5 dashes Olive Oil Cooking Spray
• Salt, For Sprinkling On Tortillas

1. NOTES: You can make your hummus thinner or thicker by adjusting the sun dried tomato olive oil or tomato paste ratio.
2. Season to taste with your favorite spices.
3. METHOD:
4. Put chickpeas, garlic, sun-dried tomatoes, tahini, lemon juice, tomato paste, some salt and smoked paprika into a food processor or blender and process until well combined and smooth.
5. Adjust seasonings to taste.
6. Add more oil, lemon juice or tomato paste if needed.
7. Serve with a drizzle of oil and diced sun-dried tomatoes on the top.
8. Pre-heat broiler on low heat with the rack in the middle of the oven.
9. Trim tortillas into wedge shapes.
10. Place them on a baking sheet in a single layer and lightly spray with oil, sprinkle with salt.
11. Broil about 4-5 minutes until lightly browned and crispy.
12. Sprinkle with some smoked paprika, or your favorite spices.

chickpeas, clove garlic, tomatoes, tahini paste, lemon juice, tomato paste, salt, paprika, tomatoes, grain tortillas, olive oil, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sun-dried-tomato-hummus-2/ (may not work)