Sun Dried Tomato Hummus

I made this Sunday after church, just before dinner, but you're still so hungry that you just want to eat! It was perfect, and not too filling!  Serve it with veggies, or homemade tortilla chips!  I think I want to make some kind of dip every sunday just to snack on!  They're kind of fun!           

INGREDIENTS

• 1 15 ounce can Chickpeas (garbanzo beans) drained and rinsed
• 1 clove Garlic
• 1/4 cup Sun-dried Tomatoes in Olive Oil
• 1/4 cup Tahini Paste
• 1/4 cup Lemon Juice (about 2 lemons)
• 1 tablespoon Tomato Paste
• Sea Salt to taste (about 1/4-1/2 teaspoon)
• Smoked Paprika to taste
• Ezekiel Sprouted Grain Tortillas (or your favorite tortillas)
• Olive Oil Cooking Spray

METHOD
Put chickpeas, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth. Adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed. Serve with a drizzle of oil and diced sun-dried tomatoes on the top.
For the Chips
Pre-heat broiler on low heat with the rack in the middle of the oven. Trim tortillas into wedge shapes. Place them on a baking sheet in a single layer and lightly spray with oil, sprinkle with salt. Broil about 4-5 minutes until lightly browned and crispy. Sprinkle with some smoked paprika, or your favorite spices.