Name: Sugar Snap Peas with Sun-Dried Tomato Hummus
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ lemons; 3 (227 g) pkg sugar snap peas; 18 sun-dried tomatoes, oil-packed; cumin, ground; extra virgin olive oil; paprika; salt; tahini

Sugar Snap Peas with Sun-Dried Tomato HummusSugar Snap Peas with Sun-Dried Tomato Hummus — a 20-minute snack recipe with 10 ingredients, serving 6.Ingredients

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ lemons

3 (227 g) pkg sugar snap peas

18 sun-dried tomatoes, oil-packed

cumin, ground

extra virgin olive oil

paprika

salt

tahini

Instructions

This recipe will make about 4 cups of hummus. Work in batches to best fit your blender or food processor.

Wash and dry snap peas. Set aside.

Wash, dry, and juice lemons into a blender. (Alternatively, the hummus can be prepared in a food processor.)

Drain and rinse chickpeas. Add to the blender.

Peel and roughly chop garlic. Add to the blender.

Roughly chop sun-dried tomatoes. Add to the blender along with water, tahini, oil, and spices. Blend on high for several minutes until smooth. Add more water to the hummus, one tablespoon at a time, if needed, to reach desired consistency.

To serve, divide hummus and snap peas between plates. Enjoy!

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