Sundried Tomato Hummus
Author: 
Recipe type: appetizer
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 540ml (19 oz) can of chickpeas
  • 5 sun-dried tomato halves
  • 2 garlic cloves
  • ½ tsp paprika
  • 2½ tsp sesame seeds
  • 2 tbsp olive oil
  • ¼ cup lemon juice
  • ¼ cup warm water
  • Garnish with chopped sun-dried tomato, sesame seeds and paprika
Instructions
  1. Soak sun-dried tomatoes in hot water for 10 minutes and drain.
  2. Blend all ingredients in blender until smooth.
  3. Scoop into a bowl, garnish with chopped sun-dried tomato, sesame seeds and paprika before serving with pita chips.
Notes
Recipe can be doubled.
Can be stored in freezer up to 4 months, just remove and thaw in fridge over night before serving.
Stores up to 1 week in the fridge after making.
Recipe by This Lil Piglet at https://thislilpiglet.net/2017/01/sun-dried-tomato-hummus/