Sun-dried tomato hummus

Sun-dried tomato hummus

Ingredients

serves 8
  • •1 400g can chickpeas, drained and rinsed
  • •Juice of 1 lemon
  • •3 tbsp tahini
  • •2 tbsp extra virgin olive oil
  • •1 garlic clove
  • •½ tsp smoked paprika
  • •½ tsp sea salt, to taste
  • •50g sun-dried tomatoes
  • •4–6 tbsp water

Directions

Cooking mode
  1. 1. Combine the tahini and lemon juice in a food processor and mix for 1 minute. Scrape the sides of the bowl then process for 30 more seconds.
  2. 2. Add the olive oil, garlic, paprika, salt. Process for 30 seconds, scrape down the sides, then add the sun-dried tomatoes and process until well blended.
  3. 3. Add half of the chickpeas, and process for 30 seconds. Scrape the sides of the bowl, then add remaining chickpeas and process for another minute. Gradually add a tbsp water and blend until it reaches the desired consistency.
  4. 4. Serve with a sprinkle of smoked paprika. Store in an airtight container and refrigerate for up to one week.
Baker Beanie Author

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