DIRECTIONS

Combine chickpeas, baking soda, and water to cover in a saucepan. Bring to a boil, reduce heat, and simmer 20 minutes. Drain well.

Meanwhile, drain tomatoes, reserving oil. Process tomatoes, ¼ cup oil (from jar), tahini paste, ½ cup water, lemon juice, chickpeas, and basil in a food processor until smooth. Season with salt and pepper, if desired. Spoon into a serving bowl.

Drizzle hummus with remaining sun-dried tomato oil. Sprinkle with additional chopped sun-dried tomatoes, if desired. Serve with vegetables.

INGREDIENTS

• 1 (15-oz) can chickpeas, rinsed and drained
• ½ tsp baking soda
• 1 (8.5-oz) jar sun dried tomatoes in oil
• ¼ cup tahini paste
• ½ cup water
• 3 Tbsp lemon juice
• ¼ cup fresh basil leaves
• 1 (16-oz) pkg mini cucumbers, cut into wedges
• 1 (8-oz) bag sweet mini peppers
• 3 carrots, cut into sticks
• 1 (8-oz) pkg thin green beans