Tomato hummus

Makes 2 cups Preparation time 10 minutes

Add an irresistible summer twist to this classic chickpea recipe.

You need

• 400g cooked chickpeas • 3 tablespoons (45ml) tahini • juice of 1 lemon • 1/3 cup (80ml) sun-dried tomatoes,

drained (reserve the oil) and blotted • 1 tablespoon (15ml) of the

sun-dried-tomato oil • ¼ cup (60ml) boiling water

This is how

Place the cooked chickpeas, tahini, lemon juice and sun-dried tomatoes in a food processor and pulse until well combined. Add the oil and boiling water, and pulse fast until you achieve the desired texture.

Make a tasty snack by pan-frying slices of eggplant until soft. Place a spoonful of tomato hummus on each one, roll up and eat as a starter or a snack.