Ingredients

• 1 cup unsoaked and uncooked garbanzo beans
• 1 teaspoon salt
• 3 tablespoons tahini paste (seseme seed butter)
• 1/4 cup lemon juice (I used the juice of 1 lemon)
• 1/2 cup olive oil
• 6 ounces sun dried tomatoes (I used half a 12oz jar)
• 1/4 cup basil
• 2 pinches paprika (to taste)

Directions

1. Soak your garbonzo beans for up the 4 hours. You can soak overnight if you would like. Add 3 cups of water to 1 cup of beans. You want 1 to 2inches of water above the beans. Drain and add water back in. Cook the beans until tender. About an hour or longer depending. Keep in mind that this 1 cup makes quite a bit of hummus. You can use the canned beans if you like but nothing beats fresh garbanzo beans! :) Mix garlic, salt, tahini, and lemon juice until smooth. Pour in garbanzo beans and olive oil and mix until smooth. Add in sun dried tomatoes until chopped to very small pieces or until smooth. Add in the basil (about 1/4 C or to taste). Add a couple dashes of paprika to taste. Place hummus in the fridge to cool for 1 hour before serving. ENJOY!! :)
2. Mix garlic, salt, tahini, and lemon juice until smooth.
3. Pour in garbanzo beans and olive oil and mix until smooth.
4. Add in sun dried tomatoes until chopped to very small pieces or until smooth.
5. Add in the basil (about 1/4 C or to taste).
6. Add a couple dashes of paprika to taste.
7. Place hummus in the fridge to cool for 1 hour before serving.