Put the sun dried tomatoes in the blender to shred or dice with a knife. Add the garlic and tomatoes to a large bowl.
Add chickpeas and mash with a potato masher.
*I like to heat my canned chickpeas to boiling, drain and rinse*
Add oil, lemon juice, tahini and spices and continue mashing until desired smoothness is achieved.

15

Serve with cold sliced cucumbers on warm pita bread.

2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained

1/4 C sundried tomatoes

3 garlic cloves, crushed

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoon tahini

1/2 teaspoon paprika

4 teaspoons curry powder

Salt, to taste