Sun Dried Tomato and Black Olive Hummus

Hearty garbanzos, tangy sun dried tomatoes, garlic, fresh basil, and black olives blended into a smooth, creamy texture. This velvey hummus makes a wonderful dip for corn chips, crackers, pita, or toast bites, and offers a healthy, flavorful alternative to other dip recipes.

Ingredients:

• 2 cans of garbanzo beans (or chick peas, depending on where you're from)

• 2 tablespoons tahini

• 2 cloves of garlic

• 4 sun dried tomatoes, from jar
• 2 large basil leaves, finely chopped
• 3 tablespoons chopped olives
• Salt and pepper, to taste

Pour both cans of garbanzo beans in a food processor, omitting about half the juice from each can.  Add tahini, garlic, sun dried tomatoes, salt and pepper, and process until smooth.  Go easy on the seasoning at first, and add a little at a time until it's to your desired taste.  If the mixture seems too dry, just add a little water or oil from the jar of sun dried tomatoes while processing, and the hummus will become smooth.  Transfer to a bowl and fold in the olives and basil.