I just love Hummus! It's such a simple, healthy, delicious snack. 

These days, whenever I whip up a batch of hummus, I always make 3 different flavours: pumpkin hummus (my fave!), roasted beetroot hummus (which my husband loves!) and this sun-dried tomato hummus!

This hummus is a fabulous source of plant-based protein, fibre, manganese and B vitamins, not to mention healthy phytonutrients! The sun-dried tomatoes are a wonderful source of lycopene, a phytonutrient associated with cardiac and prostate cancer risk-reduction. Oh, and did I mention it tastes divine?!?

You can use store-bought sun-dried or semi-dried tomatoes, or if tomatoes are in season and plentiful, make your own. Try this awesome recipe! 

Ingredients

400g cooked (or canned) chickpeas
200g sun-dried tomatoes
Juice of two lemons
2 tablespoons tahini
1 clove garlic
1 tablespoon olive oil (if your sun-dried tomatoes are stored in olive oil, use that oil)
1 tablespoon apple cider vinegar or balsamic vinegar
1 teaspoon cumin
1 teaspoon maple syrup or honey
Salt and pepper to taste
OPTIONAL: one generous handful of basil leaves (leaves only, no stalks!)

Method

If you are making this completely from scratch, well firstly strut around like the domestic goddess you are! Strut right on over to your pantry, grab 1 1/2 cups of chick peas, place them in a bowl. Cover with water and leave to soak overnight. If you feel like some more strutting, then strut over to your bowl of soaking chickpeas and change the soaking water once or twice.

When your chickpeas have soaked for long enough, cook for an hour. Check your chickpeas are cooked through, drain and leave to cool.

Place all ingredients in food processor and process until smooth, pausing a few times to scrape down the sides.

Once the hummus has reached your desired consistency, serve and enjoy!