Sundried Tomato Hummus
Sun-dried tomato is my favourite type of hummus, but again there are so many potential possibilities to explore. For instance, you could swap the tomato for roasted red peppers, or roasted aubergines. If you needed to use up some Greek yogurt you could add that in too. You can make it spicier, milder, without garlic – it’s just a question of throwing all the ingredients in a blender and voila! Dip in with some tortilla chips or raw carrots.
1 of can chickpeas, drained and rinsed
¼ cup sundried tomatoes (best to use ones in oil rather than dry ones)
¼ cup tahini (sesame seed paste)
1 clove of garlic
Juice of 1 lemon
2 tbsp of olive oil
pinch of salt, pepper and paprika
1. Put all the ingredients in a blender and whizz until smooth. If the mixture is too thick, add some more olive oil and a little lemon juice.
2. Scoop it out and pop it in an airtight container – it will keep in the fridge for up to a week.