Hummus with Sun-Dried Tomatoes, Goat Cheese and Olives

A perfect appetizer that almost everyone loves. This creamy and flavorful dip is a perfect way to stimulate the appetites of your dinner guests. Just make sure you don't offer up too much before the main entree, as this hummus is most addictive and filling. Serve with fresh chopped vegetables, such as delightful Ontario carrots, and some baked pita breads or lavash bread.

Hummus with Sun-Dried Tomatoes, Goat Cheese and Olives

1 cup dried chickpeas
5 to 6 sun-dried tomatoes
1/2 cup pitted black olives, chopped
a few generous scoops of goat cheese
2 cloves garlic, peeled and finely chopped
1 1/2 teaspoons sea salt
juice from 2 fresh limes
2 - 3 tablespoons tahini
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 teaspoon sugar
1 tablespoon olive oil
2 tablespoons parsley or cilantro, chopped, for garnishing

Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.

In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.

Garnish with the remaining parsley or cilantro.

Serves 4 to 6.

More hummus recipes from Lisa's Vegetarian Kitchen:
Marinated Sun-Dried Tomato Hummus with Olives
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus
Olive Hummus