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Spring onion and Sun-dried tomato hummus

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sun-dried-tomato--spring-onion-hummus-1.jpgIt may be a while before fresh chickpeas are ready for your table but if you want to enjoy this dish, you’d better get planting.

With this recipe you’ll no longer need to look for Lisa in the supermarket aisles, unless it’s to point the way to the tahini!

You will need:

1 cup chickpeas
1 spring onion
¼ cup sun-dried tomatoes
2 cloves garlic, crushed
1 tbsp chopped parsley
½ tsp salt
3 tbsp tahini paste
2 tbsp lemon juice
2 tbsp olive oil

To prepare:

Soak chickpeas in a bowl of boiling water and leave to stand for 45-60 minutes.Drain and cook in salted water until tender. 1 hour should be sufficient.Drain again and leave aside to cool.

Dab the sun-dried tomatoes with paper towel to remove excess oil.

Crush garlic cloves and finely chop the spring onion and parsley.

Blend chickpeas in a food processor. Add the parsley, spring onion, garlic, tahini paste, lemon juice, olive oil and salt and blend further.

When the mixture is smooth, put the hummus into a container and chill in the fridge for at least 10-15 minutes.

Serve with fresh bread or crackers.

Chickpeas need approximately 100 days of warm weather in which to grow, so they should go into the garden around the time of the last frost.

These cool chicks require regular watering during pod formation and flowering, but be careful not to overwater. They can be eaten fresh from the garden, or canned or frozen for later use.

Please try this recipe and send us your feedback and/or your recipes that you would like to share with the readers, emailing us at info@garden-nz.co.nz