Sun-Dried Tomato Hummus

2 cans garbanzo beans or chickpeas, drained

3/4 cup sun-dried tomatoes packed in olive oil

juice and zest of 1 lemon

1 clove of fresh garlic, smashed

1 tsp. onion powder

1/2 tsp. red pepper flakes

2 Tbsp. cold water

1 tsp. black pepper

1 tsp. sea salt

1 cup olive oil (not extra virgin)

In the bowl of your food processor, combine garbanzo beans or chickpeas and all ingredients except the oil.  Pulse until combined; slowly add oil through the pour spot on top of the lid.  The slow incorporation of oil makes for a creamy dip.  Continue to mix in the food processor at least 3-5 minutes to desired consistency.  The more you blend, the creamier this dip will become.  Hummus should be bright and full of flavor!  Serve with soft pita or fresh veggies.