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150g can chickpeas
50g sun dried tomatoes
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoon tahini
1 – 2 cloves garlic, crushed
2 tablespoons water
sea salt & freshly ground pepper
mild paprika powder
Rinse the chick peas under the tap then let drain well.
Wash and / or peel the vegetables, cut them into sticks.
Put peas, tomatoes, oil, lemon and tahini in the blender.
Peel, press then add the garlic to the ingredients.
Add the water then blend until you have a nice soft hummus.
Season with sea salt and pepper and if needed lemon juice.
Serve the hummus with the extra tomato in pieces on top.
Drizzle some extra olive oil on the sun dried tomato hummus and dust lightly with paprika powder, place the vegetable sticks on the side.