Sun-Dried Tomato Cilantro Hummus
By Leora Barak
1 can garbanzo beans, rinsed and drained
1 clove garlic
1 tbsp tahini (I use Nuts To You Nut Butter, Sesame Tahini)
4 tbsps freshly squeezed lemon juice
1/8 cup extra virgin olive oil
1/4 cup fresh water
Salt and pepper to taste
1/2 cup sun-dried tomatoes, dried/in-oil, chopped
2 tablespoons coriander, chopped
Combine all ingredients in a food processor or blender and process until smooth.
To serve, transfer to a serving bowl and garnish with crushed red peppers, za'atar, and olive oil.
Keep left-over hummus refrigerated in an airtight glass container, for about 10 days.