1/2 cup sun-dried tomatoes
2 1/2 cups cooked small red beans
1/4 cup tahini
1 clove of garlic
1 tsp grated ginger
2 tbs lemon juice
2 tbs olive oil
1 tbs parsley (dried or chopped very fine if fresh)
1 tbs basil (dried or chopped very fine if fresh)
1 tbs oregano (dried or chopped very fine if fresh)
1/2 tsp sea salt
2 tbs water
1/4 tsp cayanne pepper (or less if you don’t like spice)

A nice alternative to chickpea hummus. Mix all ingredients together in a blender until smooth. Done!

Note: soak sun-dried tomatoes for a few hours if they are quite hard, or if you have a blender that is not as good at blending as you would like it to be.

**Adapted from Undiet by Meghan Telpner