Sun Dried Tomato and Basil Hummus

I was feeling like making a hummus lately and Justin had grabbed ingredients to make our Pasta Puttanesca tonight, so I swiped some of his sun dried tomatoes and basil for my hummus.  So good.  

David Bowie died yesterday.  He's all I've been playing today.  I can't bring myself to choose some punk rock tunes for this recipe.  -jen

SUN DRIED TOMATO AND BASIL HUMMUS
Time: 10 minutes
Difficulty:  Easy
Makes:  about 3 cups
Need:  Food Processor

• 1 can (15oz) garbanzo beans, drained and rinsed
• 1 medium clove fresh garlic (2 if you like garlic a lot, which we do)
• 4 whole sun dried tomatoes (packed in oil)
• 1 medium green onion
• 1/2 teaspoon salt
• juice of 1/2 a medium lemon (about 1.5 tbsp)
• 1 tablespoon toasted sesame oil
• 1/4 cup packed fresh basil leaves
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil

Combine garbanzo beans, garlic, sun dried tomatoes, green onion, salt, lemon, and sesame oil in your food processor.  Process until vegetables are chopped fine.  Add all remaining ingredients except the olive oil and turn processor to a medium.  While processing, slowly drizzle in the olive oil until a smooth dip (most processors have a lid where you can drizzle through the top while it's processing).

Serve with pita or tortilla chips, fresh vegetables, or use as a sandwich spread.