Homemade Sun-dried Tomato Hummus

I like this version as it's less oily than the store bought variety and can be made up in a jiffy.  It's a healthy choice for those outdoorsy folks who want a low GI snack packed full of protein, flavour and fiber.  Serve with carrot and celery sticks, or crackers.

• 1 can chickpeas (drained and rinsed)
• 2 Tbsp tahini or sesame paste
• Juice of 1 small lemon
• Approx 1/4 cup good quality olive oil (more if hummus appears to dry)
• Pinch cayenne pepper
• Good size pinch of any fresh herb such as fresh parsley or basil
• 1/4 cup roughly chopped sun-dried tomatoes (soft, packed in oil)
• Salt and pepper to taste

In a food processor, add all ingredients (except herb and sun-dried tomato).  Blend until chopped but still coarse.  Add half the sun-dried tomato and continue to blend until smooth.  Hummus should be smooth and have a slight red tone from the tomatoes.  Taste and adjust seasoning to desired flavour and consistency (adding more lemon juice or olive oil if needed).

Add remaining sun-dried tomatoes and herbs and quickly pulse processor a few times to mix through - you don't want to puree these ingredients as you want to be left with little morsels of goodness throughout the hummus.