Now that her new kitchen is finished, Lisa is cranking out recipes.

This is a great lunch alternative to peanut/almond butter or as a nice addition to a salad. You could also spread it on crostini bread as an appetizer.

Ingredients:

• 2 15 oz. cans of low sodium garbanzo beans, drained and rinsed or 4 cups dried and cooked
• 3 Tbls tahini
• 1 cup sundried tomatoes, not packed in oil (Trader Joe’s sells them in a bag)
• 4 cloves garlic, minced
• 2-3 Tbls lemon juice
• 1 Tbls dried or fresh basil
• sea salt to taste
• fresh ground black pepper to taste
• 4 Tbls water or enough water to get a smooth consistency
• Optional: 1/4 cup parsley

Directions:

1. Puree all of the above ingredients in a food processor.
2. Slowly add enough water at the end to get a smooth consistency.  If you want to use it as a sandwich filling, then you may want to make it thicker.  You may want to add more water if you are using it as a dip, but we have also eaten it thicker as a dip.
3. Spread on whole grain bread with lettuce, tomatoes, cucumbers etc., add to a salad or use as a dip.
4. Enjoy!

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