INGREDIENTS

• 1 can chickpeas, drained and rinsed
• 2 medium cloves garlic, roughly chopped
• Zest and juice of ½ lemon
• 10 sundried tomatoes in olive oil, roughly chopped
• ½ teaspoon dried herbs de Provence
• 3 tablespoons extra virgin olive oil
• 3 tablespoons water
• Salt and pepper to taste

PROCEDURE

Whiz everything together in the food processor until well combined.  Serve with toasted slices of whole wheat baguette.