Serve this with triangles of fresh pita bread for a refreshing appetizer on a warm summer evening.
3 cloves garlic, minced
1 1/2 c. canned garbanzo beans, drained
1/3 c. hot water
3 T. tahini
2 t. lemon juice
5 sun-dried tomato halves, finely chopped
1 T. minced cilantro
In a food processor, combine garlic, garbanzos, water, tahini, and lemon juice. Process until smooth. Add tomatoes and cilantro and pulse to combine. Transfer to serving dish, and refrigerate for at least 2 hours.
Makes about 2 cups.