Hummus with sun dried tomatoes and garlic

Method

Add all ingredients into a food processor and blend till smooth. If the consistency is too dry add a bit more chickpea or tap water. Top with a bit of olive oil sundried tomatoes and chili flakes as garnish.

Ingredients

• 2 Cans Rapunzel chickpeas
• 200 ml (1 cup) water
  or use the water from the chickpea can (more if needed)
• 1 tbs Rapunzel Tahini
• 2 tbs Rapunzel olive oil, native extra
• 120g Rapunzel sun dried tomatoes in olive oil
• 1 tsp garlic paste
• 2 pieces of Rapunzel peperoni mild
• Juice from half a lemon
• ½ tsp sweet red pepper powder
• ½ tsp cayenne pepper
• Salt & pepper to taste

For serving:

• Crackers
  or pita bread
• Chili-Flakes