Sundried Tomato Hummus
Ingredients
- 400 g can chickpeas drained
- 1/3 cup sundried tomatoes
- 2 garlic cloves peeled
- 2-3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons oil from jar of tomatoes or olive oil
- 1 teaspoon curry powder
- ½ teaspoon salt
- pinch pepper
Instructions
- Place all ingredients in a food processor or blender.
- Process until smooth.
- Add water or additional lemon juice to achieve desired consistency and taste.
- Serve alongside veggie sticks, wholegrain crackers or spread over wraps.
Notes
Storage
Hummus will last for about 1 week stored in an airtight container in the refrigerator.