Recipe for Hummus with Sun-Dried Tomatoes and Cilantro 
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Yield:
3 Cups
Ingredients:
Amount Ingredient
1/2 cup Cooked chick-peas (1 cup dried), drained (reserve
----------------- some of the liquid) -or ----------------
1 can , (15-ounce) drained (reserve some of the liquid)
3 lrg Garlic cloves, finely chopped (or to taste)
1/4 cup Lemon juice
3 tbl Olive oil -or-
2 tbl Olive oil -and-
1 tbl Chili flavored olive oil
3 tbl Sesame tahini
1/4 cup Plain low-fat or no-fat yogurt (more if needed)
1/2 tsp Cumin
3 x Sun-dried tomatoes in oil, chopped roughly (up to 4)
1/4 cup Fresh cilantro, finely chopped
Salt
1 dsh Cayenne pepper, or to taste (optional)
Instructions:
Instructions: I adapted this recipe from Martha Rose Shulmans recipe for hummus which appears in her cookbook The Vegetarian Feast.

1. Chop the garlic in a food processor fitted with the steel blade. Add the chick-peas. Process for about a minute, until the chick-peas are chopped and mealy.

2. Add the lemon juice, olive oil, tahini, half of the yogurt and a dash of cayenne pepper. Process until smooth. Thin out as desired with the remaining yogurt and some extra olive oil. The mixture should be smooth but not runny. If the mixture seems too dry, add a bit of the reserved liquid from the chick-peas or a bit more oil.

3. Remove mixture from the food processor and place in bowl. Stir in the chopped sun-dried tomatoes and the finely chopped cilantro. Taste and adjust seasonings. Garnish with the extra chopped cilantro.

4. Serve with raw vegetables and/or pita bread sliced into triangular wedges.

Note: To Make Ahead

I think that this is better made the day before or the morning of the day you are planning to serve it. The flavor of the hummus will develop as it sits. Bring to room temperature, adjust seasonings and serve. Do not garnish with the extra cilantro until just before serving if making the hummus ahead.

This recipe is easily doubled.

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