You will need:

  • 2 cups cooked chickpeas (15 oz can)
  • Save some of the cooking liquid or save some of the liquid from the can
  • 2-3 large garlic cloves
  • ½ cup sundried tomatoes (not in oil)
  • ¼ cup tahini
  • Juice of 1 lemon Salt and pepper to taste

Using a food processor, chop the garlic cloves and then add the sundried tomatoes, chickpeas, tahini, lemon juice and the reserved chickpea liquid until it is the perfect consistency.

Season with salt and pepper.

Store in a closed container in the fridge up to 5 days.