1 cup dried chickpeas
1 cup sun-dried tomatoes (not in oil)
Salt and pepper
2 cloves garlic, more to taste
1/4 cup extra virgin olive oil
1 tablespoon piment?n, more to taste, optional
Lemon juice to taste
Pita chips or raw vegetables, for serving.
In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary.
Drain, reserving a little cooking liquid.
Combine in a food processor with salt, pepper, garlic, oil, piment?n if using and reserved cooking liquid as necessary to get machine going. Pur?e, then add lemon juice to taste, along with more oil, piment?n or salt if desired. Serve with pita chips or raw vegetables.
Yield: 12 or more servings.
This will keep, refrigerated, for about a week.
From Mark Bittman.