Steps
- Soak ½ cup of loosely packed dry sun-dried tomatoes in warm water for 5 minutes, then drain.
- Drain 425g of canned chickpeas, reserving the liquid. Blend the chickpeas and tomatoes with 2 peeled garlic cloves, ¼ cup of tahini, and 3 tablespoons of lemon juice.
- Add ½ teaspoon of sea salt, 1 teaspoon of dried oregano, 2 tablespoons of olive oil, and ½ cup of reserved chickpea liquid. Process until creamy, scraping down the bowl.