Sun-Dried Tomato Dip

Ingredients:

1 can chickpeas, drained and rinsed

1/4 cup sundried tomatoes - drained

1/4 cup tahini

1 roasted red pepper

1 clove garlic

The juice of 1 lemon

2 tablespoons olive oil

Salt, pepper and cayenne to taste

1 tablespoon sesame oil

Basil for decoration

Cooking instructions:

Puree the chickpeas, sundried tomatoes, tahini, roasted red pepper, garlic, lemon juice and oil in a food processor adding more oil if necessary to bring it to the consistency that you like. Add some salt, pepper and cayenne to taste. Decorate with a few basil leaves.