Every time I make dip I wonder why I ever buy it – it’s so simple, so fast and generally so much tastier when you make it yourself! I’m a big fan of hummus as I find it makes an excellent dip but is equally delicious as a spread in a sandwich so when trying to decide what to make for work this week I decided a variation on hummus was in order. I had seen sun dried tomatoes on special at my local Turkish grocer recently so decided they would do the trick and it turned out deliciously. Smooth and creamy with a nice little kick from the cayenne pepper – perfect!
- Can of chickpeas, rinsed and drained
- 8-10 sun dried tomatoes
- 2 tbs tahini
- Juice of 1 lemon
- 2 cloves garlic
- Cayenne pepper to taste
- Olive oil (as required)
- Salt and pepper
The amount of oil you will need will depend on how oily your sun dried tomatoes are and also your tahini. I added about 1tbs of oil to mine in the end, but see how you go!
- Add all ingredients to your food processor (I mince the garlic in advance, but do whatever suits you best!)
- Pulse until all ingredients are combined and slowly add oil as required
- Taste and then season with salt and pepper (and more cayenne if need be!)