Serve as a dip with fresh vegetable such as carrots, celery and peppers, whole grain cracker or tortilla chips. It also make a great spread for sandwiches.
1/4 cup sun-dried tomatoes soaked in boiling water for 15 minutes
1 can or 2 cups cooked from dry chickpeas
1 tbsp tahini
4 tbsp olive oil
1 clove of garlic
juice of 1 lemon
1/4 cup water
pinch of salt
1 tsp ground cumin (optional)
Put all the ingredients into a food processor and process until everything is well blended.
Adjust seasoning to taste.