What to do... what to do... I set my mind to thinking what else might work well blended with garbanzo beans and had an epiphany: sundried tomatoes! Yes, definitely... they'd add a nice savory undertone and take the spread to a whole other level. Since I still wanted a little lemony hint, I added some coriander to the puree. I must say, this could easily become a regular sandwich filling in the Well on Wheels "quick and easy" repertoire.
I served mine all pretty as an open-faced sandwich on top of field greens fresh from my garden along with sliced cucumber topped with micro dill (also from my garden), and a few twists of Hawaiian Red Sea Salt and Grains of Paradise.
"Better Than Hummus" Chickpea and Sundried Tomato Pate
1 15 oz. can garbanzo beans, drained and rinsed
2 Tbl tahini
1/2 cup sundried tomatoes
1 clove garlic, minced
1-2 tsp dried coriander
1-2 Tbl olive oil
1/2 tsp sea salt
fresh ground black pepper
squeeze of Sriracha sauce (optional... though I do think it added just the right kick)
enough water to get smooth consistency (a couple tablespoons should suffice)
Puree all of the above ingredients in a food processor. Gradually add enough water at the end to get a smooth consistency. I wanted mine thick and fairly dry for the sandwich filling, but if you were using this as a dip you could add more water to make it smooth and creamy like hummus. Sooooo.... good!