Tomato Hummus
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
- 400g/14.1oz. tin chickpeas, drained and rinsed
- 100g/3.5oz sun dried tomatoes
- 1 large clove garlic, peeled
- 1/4 cup of the oil from the sun dried tomatoes
- 1/2 cup water
- 1 tablespoon tahini
- 1 teaspoon red pepper flakes
- Juice from 1 lemon
- Salt and pepper to taste
- Fresh cherry tomatoes and parsley to top
Step 1 - Place the chickpeas, sun dried tomatoes, garlic, oil, water, tahini and lemon juice in a blender and process until smooth. Season with salt and pepper. Scoop into a bowl or onto a platter and top with the red pepper flakes, sliced tomatoes and parsley.