Instructions

• Drain the chick peas and reserve the liquid. Place the drained chick peas in a food processor.
• Strain the sun dried tomatoes from the oil and reserve the oil from the jar. Add the strained sun dried tomatoes (about 1/3 cup, roughly 8), 2 Tbsp olive oil from the jar, 3 Tbsp fresh lemon juice, 2 Tbsp tahini, 1 large clove garlic, and 1/2 tsp salt (or to taste) to the food processor with the chick peas.
• Pulse the mixture for 1 minute. Stop and scrape down the sides and bottom of the food processor bowl.
• Pulse for 1 minute more.
• Add 2 Tbsp of the reserved chick pea liquid. Pulse for an additional 2–3 minutes total, stopping once halfway through to scrape down the sides and bottom of the bowl. If the hummus is too thick, add more reserved chick pea liquid a teaspoon at a time until you reach the desired consistency.
• Add 2 Tbsp chopped fresh basil and pulse just until the basil is minced into the hummus (do not over-process).
• Transfer the hummus to a serving bowl. If desired, garnish with additional olive oil from the sun dried tomato jar, extra chopped fresh basil, and finely chopped sun dried tomatoes. Serve with pita chips or fresh vegetables.