- 4 cloves of garlic
- A sprinkle of salt
- 3 tablespoon of tahini
- ½ lemon juice
- ½ kg boiled chickpeas
- 50 ml olive oil
- 100 g sun dried tomatoes
- Red pepper flakes (optional)
Process garlic, salt, tahini and lemon juice in food processor.
Add boiled chickpeas and olive oil and stir until smooth.
Add remaining herbs and sun dried tomatoes and process until obtain to homogenious mixture.
Wait in refrigerator for 1 hour before serving.