This is a play on the five-minute hummus recipe that appeared in my first cookbook,
In a food processor, combine the chickpeas, garlic, sun-dried tomatoes, tomato oil, and tahini and pulse until thoroughly combined. While continuing to pulse, gradually add the wine,
Transfer the hummus to a serving dish. Or, if not serving right away, transfer to an airtight container and drizzle olive oil over the hummus to help it stay moist. The hummus will keep in the fridge for up to 2 weeks.
© 2015 All rights reserved. Published by Weldon Owen.