Sundried tomato hummus

If you're looking for a spin on regular hummus, try this recipe that adds sundried tomatoes into the mix. The result is a richer, more vibrant angle on the traditional dip.

Sun-dried tomato hummus Credit: Desiree Nielsen

• makes

  2 cups

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 1 x 400 g can chickpeas, drained and rinsed
• ¼ cup tahini
• 2 garlic cloves, roughly chopped
• 1 tsp ground cumin
• ¼ cup sundried tomatoes
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp olive oil
• salt and freshly ground pepper, to taste

Instructions

1. Combine tahini, chickpeas, garlic, cumin, sundried tomatoes, lemon juice and olive oil into a food processor and puree.

2. Season with salt and pepper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.