If you're looking to make this virtually fat free, use water in place of the tahini and olive oil. Store hummus tightly covered in the refrigerator for up to six days.

1 1/2 cups fresh cooked garbanzo beans (chickpeas) or 1 can (15oz) garbanzo beans
2 - 3 tablespoons sun-dried tomatoes, chopped
2 tablespoons tahini
2 tablespoon extra virgin olive oil
1 clove garlic
1/2 teaspoon paprika (I used smoked)
1/2 teaspoon mineral salt, or to taste
juice of 1 lemon or 1 - 2 tablespoons lemon juice
1/4 - 1/3 cup water, as needed

1 1/2 cups fresh cooked garbanzo beans (chickpeas) or 1 can (15oz) garbanzo beans 2 - 3 tablespoons sun-dried tomatoes, chopped 2 tablespoons tahini 2 tablespoon extra virgin olive oil 1 clove garlic 1/2 teaspoon paprika (I used smoked) 1/2 teaspoon mineral salt, or to taste 1/4 - 1/3 cup water, as needed

If using packaged sun-dried tomatoes, soak your tomatoes in water for about 15 minutes to soften, reserve water. Use the remaining water as needed when adding it to the hummus.

If using bottled in oil sun-dried tomatoes, use as is.

Place all ingredients into food processor/blender, except for the water. Blend until creamy, about 3 minutes or so, adding water as needed to thin.