This Is A Fantastic Non Chickpea Hummus!
1/2 cup sunbutter (sunflower seed butter)
1/2 cup tahini
Juice of one lemon
1/8 cup olive oil
1 tbsp apple cider vinegar
1/4 cup water
1 tsp celtic sea salt
14 large sundried tomato's
1 tsp cracked black pepper
3 Cloves of garlic
1. Place all ingredient (apart from your sun-dried tomato's) in a mixing bowl and whiz (with a whiz stick), or blend in a food processor.
2. Your hummus should look like above at this stage. Now add your sun-dried tomato's last and pulse just enough to be through your hummus. Best if cooled for an hour before eating.
I love this flavored filled dip! I eat mine with carrot sticks, celery, on paleo crackers etc...
Endless options for this one.