Sun-Dried Tomato Hummus Recipe

Place garlic salt tahini and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again scraping the sides of the bowl occasionally. Once smooth add the sun-dried tomatoes and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally add the basil and pulse a few times until mixed in.

Spread the hummus into a shallow serving dish and make a few decorative grooves on top. Refrigerate at least 1 hour then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.