Sun-Dried Tomato Hummus

Home made hummus is one thing I always like to have a plentiful supply of in the fridge. I use it in so many ways…I often eat it as a snack with celery and whole peeled carrots, or have it out with some nuts, marinated olives and toasted pita pieces as finger food for guests, or offer it with a variety of veggie sticks and homemade vegan sausages for dipping, or spread it in brown flat bread, along with grated carrot, as a sandwich for the kids’ school lunches, or put it in a veggie kebab with falafel, or spoon some on a salad, or serve it alongside main dishes such as aubergine bake...the possibilities are endless. It's so easy to make and is super healthy.

I tweak my hummus ingredients every time I make it, but this recipe for sun-dried tomato hummus works particularly well.

Combine the following ingredients in a vitamix/food processor until it reaches a smooth, creamy consistency:

2 tins of drained chickpeas

350g tahini

150g sun-dried tomatoes

The juice of one lemon

3 cloves of garlic

Half a cup of olive oil

Sea salt to taste

Sprinkle with cumin, roasted chilli, pine nuts or whole chickpeas to serve!