200 g canned Chickpeas (drained)
125 g sun dried tomatoes (previously soaked – 1 hour before, to remove excess salt)
1 tbsp mild curry sauce
1 tbsp tahini
1 tbsp olive oil
1/2 garlic clove
salt – lemon juice (optional)
In a food processor, combine all ingredients except almond milk. Blend until smooth, gradually adding almond milk as desired to thin dip and scraping down sides of bowl as needed. Season with salt and lemon juice if desired.