Speedy red hummus

Name: Speedy red hummus
Ingredients: 1 tin chickpeas (240 g drained); 50 ml water; 1 small glass sundried tomatoes (around 200 g including olive oil); 1 small tin/glass tomato purée; 2 tablespoons tahini (sesame paste); 2 tablespooons olive oil; Juice of half lemon; 1 clove garlic (pressed); 2 handful fresh parsley; Half teaspoon salt

Serves 2 · 5-10 minutes

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A variation to the ‘Speedy hummus’. Slightly sweeter in taste but evenly delicious. Nourishing, satisfying and a great crowd pleaser. To keep things fast I use tinned chickpeas in this recipe (instead of soaking and cooking dried ones).

Goes well with: raw vegetable sticks, crunchy flaxseed crackers, salads and parties

Ingredients

1 tin chickpeas (240 g drained)
50 ml water
1 small glass sundried tomatoes (around 200 g including olive oil)
1 small tin/glass tomato purée
2 tablespoons tahini (sesame paste)
2 tablespooons olive oil
Juice of half lemon
1 clove garlic (pressed)
2 handful fresh parsley
Half teaspoon salt

Kitchen tools: Food processor or hand-held blender

Method

Wash parsley
Drain and rinse chickpeas
Combine all ingredients in food processor or use hand-held blender (leave a few parsley leaves for decoration)
Blend until smooth
Serve sprinkled with parsley leaves and drizzle with olive oil or store in fridge for up to 5 days