Sun-dried Tomato and Basil Houmous

I have been a bit faily on the blogging front recently, due to a combination of work spilling over to the evenings and weekends (lunchbreaks are now a thing of the past), lack of sleep due to a 15 month old child who likes to wake up pre-dawn, and winter nights leading to poor lighting for food photography. Hopefully though in the next couple of months things will ease up and I'll be able to return to the heady days of 4 blog posts a month! In the meantime, here is an awesome houmous recipe for you...

Depending on how good your blender is, you might want to pre chop the sun-dried tomatoes. Other than that this is a pretty basic houmous recipe in which you throw all of your ingredients in the blender and press go.

Ingredients:

1 x 400g tin chickpeas, drained and rinsed
6-8 sliced sun-dried tomatoes (about two tbsp, but there is no hard and fast rule on this)
2 tbsp tahini
1 tbsp lemon juice
5 tbsp olive oil (you could also use oil from the sun-dried tomatoes for more flavour)
1-2 tbsp water
garlic powder, to taste (I use about a tsp)
1 tsp basil
salt, to taste

Instructions:

1. Add chickpeas, sun-dried tomatoes, tahini, lemon juice, oil, garlic powder and basil to a blender. Blend until smooth.

3. Add 1-2 tbsp water and blend to get the houmous to your preferred thickness. Add salt to taste and blend for 30 seconds or so.

Drizzle additional olive oil over the houmous and serve.