Ingredients

• 400 g cooked chickpeas (can be from a can or homemade)
• 1 tablespoon oil from sun-dried tomatoes
• 1/2 cup sun-dried tomatoes from a jar
• 1 tablespoon tahini paste or almond butter
• 1/2 clove garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin

Preparation

1. Place cooked and drained chickpeas in a blender, add sun-dried tomato oil and start blending. Gradually add 1-2 tablespoons of chickpea liquid if it's too difficult to blend.
2. When the mixture is roughly broken down, add half of the chopped sun-dried tomatoes, tahini paste, peeled garlic, oregano and cumin, season with salt and pepper. Blend again until smooth.
3. Mix with the remaining chopped sun-dried tomatoes. Transfer to a bowl and garnish.