Sun Dried Tomato Hummus(Vegan)

• 2 cups cooked chickpeas (canned are fine)
• 34 cup tahini
• 14 cup olive oil
• 3 garlic cloves, roughly chopped
• 2 tablespoons lemon juice (or apple cider vinegar)
• 1 tablespoon Braggs amino acids (or soy sauce)
• 1 teaspoon ground cumin
• 12 teaspoon salt
• 18-14 teaspoon cayenne pepper
• 6 -8 sun-dried tomatoes

1. To rehydrate the sun dried tomatoes, soak in water, stock or vegetable juice, they will rehydrate within 1-2 hours.
2. If you're in a hurry, pour boiling water over them and they'll be ready in 15-20 minutes.
3. In a blender or food processor, blend together all the ingredients until smooth.
4. Check seasoning, adjust to your taste.
5. Makes about 2 cups.

chickpeas, tahini, olive oil, garlic, lemon juice, braggs, ground cumin, salt, cayenne pepper, tomatoes

Taken from www.food.com/recipe/sun-dried-tomato-hummus-vegan-468465 (may not work)