Sun-dried tomato hummus

Ingredients

• 10-12 sun-dried tomato halves (about 30 g)
• Water, to soak the tomatoes
• 400 g cooked chickpeas
• 100 ml soy milk (or water)
• 1 tablespoon olive oil
• ¼ teaspoon cumin
• 1 garlic clove, germ removed
• 3 tablespoons lemon juice
• 3 tablespoons light tahini
• A pinch of salt (to taste)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of chickpeas
• What to use instead of soy milk
• What to use instead of lemon

Instructions

1. Soak the sun-dried tomatoes for at least 2 hours, until soft, and drain them.
2. Blend the chickpeas, soy milk, oil, cumin, garlic, lemon juice, tahini and salt with the tomatoes for 3-4 minutes, until smooth, spreadable and with no bits.
3. Serve with a drizzle of olive oil, sweet or smoked paprika, a few cooked chickpeas or bread on the side. It keeps for 4-5 days in the fridge in a tightly sealed container.

Nutrition facts

Approximate, per serving (about 107 g). Calculated with data from USDA FoodData Central.