This incredibly-flavorful spread is excellent spread on toasted slices of this week’s Pomodoro loaf.
1 (15 oz) jar or can garbanzo beans, drained or 1 cup dried beans, cooked
½ cup sun-dried tomatoes in olive oil
3 large cloves of garlic
Sea salt and fresh ground pepper
1. Combine all ingredients in a food processor or blender and process until smooth. Serve with toasted pita or bread slices, or as a dip for raw veggies.