I adore this stuff, I eat it on crackers or rye bread or as a dip with carrots and celery sticks.
1 can chick peas, drained
300g semi sundried tomatoes
3 cloves garlic
1 tablespoon tahini
Juice 2 lemons
Salt to taste
1/4 cup oil from the sundried tomatoes
Blitz together until smooth, add more lemon juice or oil to achieve the dip consistency.