Sun Dried Tomato Hummus

Name: Sun Dried Tomato Hummus
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 can chickpeas, drained (or dry ones soaked overnight); 1-2 cloves garlic; 1/2 cup sun dried tomatoes, roughly chopped (if they are in oil rather than dry, drain the tomatoes first); 1/4 cup tahini (sesame paste); 1/2 lemon (for squeezing fresh juice); Pinch salt; 2-3 tbsps olive oil; water

Yodaga @yodaga

I always keep hummus ingredients in my cupboard - hummus can be used in so many different dishes or alone as an appetizer. The quality of the chickpeas is important for the overall taste, I bought mine in a local bio shop and they were delicious, although the bio sun dried tomatoes are often too salty 😬

Saved

Ingredients

30mins

4 Servings

1 canchickpeas, drained (or dry ones soaked overnight)
1-2 clovesgarlic
1/2 cupsun dried tomatoes, roughly chopped (if they are in oil rather than dry, drain the tomatoes first)
1/4 cuptahini (sesame paste)
1/2lemon (for squeezing fresh juice)
Pinchsalt
2-3 tbspsolive oil
water

Saved

Steps

30mins

1

In a blender, place 1 can of drained chickpeas, 1 clove of garlic, 1/2 cup of sun dried tomatoes (roughly chopped), 3 tbsps of tahini, 2 tbsps of freshly squeezed lemon juice, 2 tbsps of olive oil and a pinch of salt.
2

Mix until you obtain a smooth paste (gradually add some water to obtain a creamy texture). Taste and adjust as necessary - add more garlic for more spiciness, lemon juice for an extra zing or tahini paste for a stronger sesame taste.
3

Serve directly or store covered in the fridge for up to 1 week.