tahini and sumac hummus

• 2 squeezed garlic cloves
• 1/2 chopped red onion
• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 20 g tahini
• 1 tsp turmeric
• 30 g raisins
• 40 g extra virgin olive oil
• 1 lemon juice
• 1 tsp sumac
• salt

Drain your chickpeas. Add all ingredients apart from red onion and raisins into a bowl and blend it up. Soak raisins in a cold water for 5 minutes then drain and add along with the finely chopped red onion. Mix all together. Done.

Slice or chop some raw vegetables (carrots, celery sticks, cucumber, red pepper etc.) to dip.