Jasmine's Place Issue No. 17 - March/April 2017 - Page 43

INGREDIENTS: • 15 ounce can organic navy beans, drained • 8 sun dried tomatoes packed in olive oil, drained (reserve oil) • 1 or 2 cloves garlic cut in cut in halves, to taste preference • Chopped fresh basil • Extra virgin olive oil, to desired consistency • 1 tablespoon lemon juice, freshly squeezed • 1-2 tablespoons tahini paste • Celtic Sea Salt, finely ground, to taste • Freshly ground black pepper INSTRUCTIONS: • Rinse and drain the navy beans. • Place in food processor. • Next, roughly chop sun dried tomatoes, garlic and basil, and add to processor. Pulse until smooth. • Next, add the lemon juice, tahini paste, salt and pepper. • Lock the lid securely into position, and pulse intermittently. • While pulsing, steadily stream in the olive oil and allow to pulse until well blended, and achieving a visibly smooth, paste-like texture. • Transfer to a medium sized bowl. If possible, cover and refrigerate for a few hours to allow flavors to meld. • Before serving, swirl the hummus with the back of a spoon, and then drizzle • the reserved olive oil from the jar of sun dried tomatoes. • Garnish with a fresh basil leaf, and serve with assorted crackers and veggies • such as cut carrot and celery sticks. • Best stored in an airtight glass container in refrigerator for maximum two day freshness. JASMINE'S PLACE 43 43