Sun-Dried Tomato Chickpea Topped Chummus

Rena Tuchinsky Rena Tuchinsky
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Try to hold yourself back from eating this topping by the spoonful – that way there’s some left to put over chummus. It’s so good you’ll likely want to double it, which is fine since this is incredibly quick to prepare.

30m 4
Easy Vegetarian Pescatarian Gluten Free Vegan No Refined Sugar Low Carb Parve

Contains: Sesame

Directions

  1. Mix together the diced sun-dried tomatoes, chickpeas, parsley, garlic, salt, and pepper. Add in the oil from the jar as well.

  2. The longer it sits, the more flavor it’ll get.

  3. Spread chummus onto a plate or in a bowl. Leave a well in the middle and fill it with the tomato-chickpea mixture.

  4. Serve with fresh or toasted pitas.

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Sponsored by Tuscanini

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