No more will the average Sabra or Athenos hummus take up shelf space in your fridge. It's time for some flavor-packed sun dried tomatoes to make an appearance. But first, you need to know why garbanzo beans are such a prominent player in my recipe making. Garbanzo beans, or chickpeas, are probably the most versatile legume in flavor, texture, and range of uses. Pureed, mashed, toasted, baked, fried, mixed, and everything in between. They're high in fiber, phosphorus, protein, and folate. They can easily vibe with sweet, sour, savory, light, or rich flavors, like this one. They're like the happy-go-lucky friend that everybody loves.
A little back story here, though. As a true Arizona native, I try to do zero baking or stove cooking in the summer if at all possible. It's already 120 degrees outside, no need to try and equalize the inside and outside temperature. Not to mention, "slaving over a hot stove" is never a scenario I want to be apart of. So this summer, I decided I'd use the blazing sun to my advantage. I could make my own sun dried tomatoes! (And yes, I've actually cooked an egg on the roof of my house, cookies on top of my car, and my fingers on the steering wheel with the heat of AZ summer.) So naturally, sun drying tomatoes would be easy, right? Not even in the slightest. You need two wooden frames with tight stitch mesh stretched in the center, and a bug/toxin free area in the sun to put said frames for at least 48 hours. And don't forget, you have to be outside for a good portion of this time crafting the frames, adjusting the tomatoes, and flipping them. Let's just say...better luck next summer. Buy the sun dried tomatoes in the jar. You'll thank me later.
Prep time: 5 minutes
Total time: 8 minutes
Calories: 199 per serving
Yummers. I hope you enjoy this recipe as much as I do! I'll be looking for suggestions for Thanksgiving dishes this week. Stay tuned on social media for the opportunity to enter this contest and win an exclusive Sharing Every Bite™ shirt.