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Try to hold yourself back from eating this topping by the spoonful – that way there’s some left to put over chummus. It’s so good you’ll likely want to double it, which is fine since this is incredibly quick to prepare.
1/2 jar Tuscanini Sun Dried Tomatoes, diced
1 can Glicks Chick Peas, drained and rinsed
1 and 1/2 tablespoons dried parsley
2 teaspoons minced garlic or 2 cubes Gefen Frozen Garlic
1/4 teaspoon salt
crack of black pepper
chummus, store bought or homemade
Mix together the diced sun-dried tomatoes, chickpeas, parsley, garlic, salt, and pepper. Add in the oil from the jar as well.
The longer it sits, the more flavor it’ll get.
Spread chummus onto a plate or in a bowl. Leave a well in the middle and fill it with the tomato-chickpea mixture.
Serve with fresh or toasted pitas.
Sponsored by Tuscanini
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