Sundried Tomato & Toasted Kashmiri Chile Hummus

• 2 cups Canned chickpeas, drained, rinsed & patted dry.
• 10 pieces sundried tomato rounds soaked in a cup of boiling water
• 1-2 dried Kashmiri Chiles (or 1/2 the quantity of regualr dried chile)
• 1/4 cup Sesame Seeds
• 1/2-3/4 cups lemon flavored EVOO
• Sea Salt to taste
• Juice of 1 lemon

1. Toast the sesame seeds along with the chile (broken into small pieces with the seeds discarded) till they begin popping and turn a reddish brown.
2. Add the sesame seeds, chile & the softened sundried tomatoes into a food processor jar & puree till the tomatoes turn mushy. Add the tomato infused water while the 3 ingredients are getting pureed.
3. Add the chickpeas in batches & pulse till they get broken up, rnKeeping the machine running drizzle the lemon juice until you get a semi solid mass. Taste and adjust for salt. Now switch the processor back on again & slowly drizzle the EVOO till the mixture turns creamy.

chickpeas, water, chiles, sesame seeds, lemon flavored evoo, salt, lemon

Taken from food52.com/recipes/14907-sundried-tomato-toasted-kashmiri-chile-hummus (may not work)