Sundried Tomato Tofummus

• 28 ounces can Chickpeas
• 1 packet silken tofu
• 1 bunch flat leaf parsley
• 2 handfuls sundried tomatoes
• 1 juice of lemon
• 1 tablespoon urfa red pepper flakes
• 1 teaspoon serrano chili paste
• 1 tablespoon cumin

1. Load up your food processor with the chickpeas, tofu, sun-dried tomatoes (we use no oil added tomatoes) and parsley and start to blend into a dip-like consistency. As you are blending add in juice of one lemon, cumin, red pepper flakes, chili paste and depending on the consistency you are going for you can add a bit more liquid such as water, non-dairy milk or if you wish a drizzling of olive oil. This is a delicious, citrusy, fresh dip to change things up! And no one will believe the creamy factor comes from silken tofu--we trick dinner party guests time after time.
2. Serve with armenian cucumber and carrot sticks for parties or use in a wrap as a protein packed spread!

chickpeas, silken tofu, flat leaf parsley, tomatoes, lemon, urfa red pepper, serrano chili paste, cumin

Taken from food52.com/recipes/23709-sundried-tomato-tofummus (may not work)