Sheila's Sun-Dried Tomato Dip
Equipment
- 1 food processor
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
- 1/2 teaspoon dried herbs de Provence
- 1 Tablespoon extra virgin olive oil
- 1/2 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
- Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
- Mix the chickpeas, chickpea liquid, and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
- Chill until ready to serve or serve immediately.
- Serve with toasted baguette slices, celery, or pita chips.