Two of my favorite comfort foods come together in one delightfully light dip. Be sure to use the best quality sun-dried tomatoes you can get your hands on for best results.
If you can’t find “pizza spice”, it’s basically just a mix of pizza type spices (oregano, fennel seed, rosemary, basil) mixed with a little dried garlic and onion. So, feel free to season as you please. I personally adore the pre-mixed spice blends, because they really nail that authentic pizza parlor flavor.
- 3 cups cooked chickpeas, rinsed and skins removed
- 1/3 cup sundried tomatoes (soak for 30 minutes)
- 3 tablespoons olive oil
- 1/2 cup + 2 tablespoons cold water
- 2 teaspoons pizza spice
- 1 clove garlic
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons tahini (optional)
Place all ingredients into a food processor and blend for 6 to 7 minutes, stopping to scrape down the sides of the bowl often. Serve with (gluten-free) toasts, crackers, tortilla chips, or as a spread on a sandwich or in a wrap. It’s all good!