1 cup dry chickpeas, boiled and rinsed (It gives around 3 cup boiled chickpeas) or 2 15oz cans
3 fat garlic cloves
3 Tbsp sun dried tomatoes ( oil packed, drained and squeezed of oil)
2.5 Tbsp tahini
½ cup water ( add slowly starting with few Tbsp and proceed as needed)
1 jalapeno chopped
Lemon juice as per taste
Red chili flakes for garnishing (optional)
½ tsp olive oil for garnishing
Instructions
In a blender, add all the ingredients and blend on high starting with only few Tbsps of water. After few minutes stop and scrap the sides using a spatula. Add more water according to desired consistency and continue.
Taste and adjust according to taste.
Serve our it can be stored in an airtight container for up to a week or more in refrigerator.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/spicy-sun-dried-tomato-hummus/