Sun Dried Tomato Hummus

2 cups chickpeas, cooked

1 cup sun-dried tomatoes, soaked for 30 minutes

2/3 cup olive oil

1 1/2 tbsp tahini

1 tbsp lemon juice

6 cloves garlic, minced

1 cayenne pepper, minced

1 tsp sea salt

1/4 tsp black pepper

  • Add all ingredients in a food processor and blend until creamy.  Garnish with fresh basil

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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