SUNDRIED TOMATO HUMMUS
- 1½ cups chickpeas drained, (250g)
- ¼ cup sundried tomatoes in oil (45g)
- 1 clove garlic
- ½ lemon juiced
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ cup water (60ml)
Add all the ingredients, except for the water, into a food processor and blend until creamy, stopping once to scrape down the sides.
Check for texture and consistency and add water as necessary. Serve with raw veggies, crackers, or chips.
Calories: 181kcalCarbohydrates: 18gProtein: 6gFat: 10g