Sundried Tomato Hummus
- 1½ cups 250g chickpeas, drained
- ¼ cup 45g sundried tomatoes in oil
- 1 clove garlic
- ½ lemon juiced
- 2 tbsp. olive oil
- ½ teaspoon salt
- ¼ cup 60ml water
- Add all the ingredients, except for the water, into a food processor and blend until creamy, stopping once to scrape down the sides.
- Check for texture and consistency and add water as necessary. Serve with raw veggies, crackers, or chips.