INGREDIENTS

• 1 can organic chickpeas, drained but save ¼ cup of liquid for later
• 1-2 cloves garlic
• 1 tablespoons tahini paste
• 2 tablespoons fresh organic lemon juice

• 2-4 tablespoons olive oil
• 6-10 sun dried tomatoes
• 2 whole stalks of parsley
• a large handful of fresh mint
• 2 pinches of salt

METHOD

Add all ingredients, except extra chickpea liquid, into the food processor and blend until smooth and well combined.

Add a little chickpea juice at a time until you reach the desired consistency- you may not need it all.

Serve with some extra sun-dried tomatoes on top.

This version is also great as an olive hummus. Just swap the tomatoes for ½ cup of pitted olives.