Makes 3-4 servings and suitable for vegans.
- 1 tin of chickpeas
- Juice of 1/4 lemon
- 8-10 sundried tomatoes
- Handful of fresh basil
- Put all the ingredients into a blender and blitz until smooth. If it’s struggling, add a little bit of water to help it along.
- To serve, put into a small pot and top with basil leaves. I like to eat it with whole meal pitta and carrot sticks. Top tip: heat your pitta a little in the toaster, then tear it in half. Toast it again until crispy. That way it feels like you’ve had 2 pittas, but you’ve only had 1 😁