This one is a lovely twist to the traditional recipe of hummus. It gives a sweet different taste to a classic dish. This sun dried tomato hummus works very well as a dip with pita bread or vegetables. You may also serve it as a tasty spread in sandwiches or wraps where it adds a ton of flavour and a nice creamy texture.
500 gramms chickpeas
1/4 cup sundried tomatoes (drained or re-hydrated)
1/4 cup tahini
1 clove garlic
1/4 cup lemon juice (~1 lemon)
2 tablespoons olive oil
salt, pepper and cayenne to taste
Leave the chickpeas in a bowl full of water overnight. Then boil them for two hours until they get very tender. Puree the chickpeas, tahini, garilc, lemon juice and oil in a food processor adding more oil or water if necessary to bring it to the consistency that you like and salt, pepper and cayenne to taste. Then cut the sundried tomatoes in small slices and add to the mixture.
Tip: Use some of the oil that the tomatoes are packed in instead of the olive oil.