Homemade Hummus with Sundried Tomatoes and Pine Nuts

Your guests will be impressed when you serve them this delicious homemade hummus – it only takes a few minutes and a short list of ingredients to make it yourself. The key to a smooth, rich consistency is to remove any loose skins from the chickpeas, and use water as needed to achieve a silky smooth texture. Top the hummus with sundried tomatoes in oil and toasted pine nuts to elevate this humble dish to dinner party status.

1 14-ounce can chickpeas, drained and rinsed

1 garlic clove, grated

1 tablespoon lemon juice

1 teaspoon tahini paste

About 1/8 teaspoon salt

1 tablespoon extra-virgin olive oil, plus more for garnish

About 1/4 cup water

2 tablespoons sundried tomatoes packed in olive oil, finely chopped

1 tablespoon toasted pine nuts

Sliced bread, pita or crackers

Remove any loose skins from the chickpeas. Place the chickpeas, garlic, lemon juice, tahini paste, 1/8 teaspoon salt, 1 tablespoon olive oil and 1/4 cup water in the bowl of a food processor or blender. Pulse to combine the ingredients, adding more water as needed to make a thick, smooth paste. Season to taste with additional salt.

To serve, spoon the hummus into a bowl. Drizzle with more olive oil, and then top with the sundried tomatoes. Garnish the dip with the toasted pine nuts and serve alongside the bread, pita or crackers.