"Sheila's Sun-Dried Tomato Dip"
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 2 cups
Ingredients
  • 1 - 15 oz can Goya chickpeas
  • 5 tablespoons chickpea water from the can
  • 2 teaspoons chopped garlic
  • 10 teaspoons roughly chopped sun-dried tomatoes in olive oil
  • ½ teaspoon dried herbs de Provence
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Celtic sea salt
  • Note: all the jars of sun-dried tomatoes in our store contained Italian spices. That’s fine for this recipe, since they combine nicely with the herbs de Provence.
Instructions
  1. Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
  2. Mix the chickpeas, chickpea liquid and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
  3. Chill until ready to serve or serve immediately.
  4. Serve with toasted baguette slices, celery, or pita chips.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2017/01/knr-p-190-sheilas-sun-dried-tomato-dip/