6clovesgarlicnext time I'll use 4 cloves - a little too garlicky for me, crushed
115-ouncecan garbanzo beansdrained
2Tablespoonsextra virgin olive oil
1/4cupgrated Parmesan cheese
Blanch sun-dried tomatoes in boiling water for 4 minutes or until softened and drain. Chop garlic in a food processor with a metal blade until finely minced. Add rehydrated tomatoes and process until chopped into small pieces. Add garbanzo beans, olive oil, mayonnaise, lemon juice, Parmesan, basil, cayenne pepper and salt and process until smooth. Serve with crackers, toasted pita wedges or raw vegetables.