Sun-dried tomato hummous

Pulse the chickpeas in a food processor until coarsely chopped.

Add the tahini and olive oil, starting with 2 tablespoons of each, and blend to a paste. Add the grated garlic and blend to combine.

Keep back 5-6 of the sun-dried tomatoes to use as a garnish, and add the remainder to the hummous along with some of the tomato-flavoured oil. Blend until combined.

Adjust the quantities of tahini and olive oil as desired then season to taste with salt, pepper and lemon juice.

Spoon the hummous into a serving dish, garnish with the reserved sun-dried tomatoes and serve with crudités.