Sun Dried Tomato Hummus(Vegan)

This really adds flavor to hummus, which is already good. Hummus is a staple food in some countries because it contains vitamin B, carbohydrates, and minerals. This recipe makes 2 cups. I usually half the amount just for me. Adapted from The Garden of Vegan cookbook by Tanya Barnard and Sarah Kramer.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 2  cups  cooked chickpeas (canned are fine)
• 3⁄4 cup tahini
• 1⁄4 cup olive oil
• 3  garlic cloves, roughly chopped
• 2  tablespoons lemon juice (or apple cider vinegar)
• 1  tablespoon  Braggs amino acids (or soy sauce)
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄8-1⁄4 teaspoon cayenne pepper
• 6 -8  sun-dried tomatoes

Directions

1. To rehydrate the sun dried tomatoes, soak in water, stock or vegetable juice, they will rehydrate within 1-2 hours. If you're in a hurry, pour boiling water over them and they'll be ready in 15-20 minutes.
2. In a blender or food processor, blend together all the ingredients until smooth. Check seasoning, adjust to your taste.
3. Makes about 2 cups.