Hummus with sun-dried tomatoes and sesame seeds

Place the chickpeas in a tall container with the tahini, cumin, lemon juice, olive oil and water. Squeeze in the garlic cloves and puree everything with a hand blender. The result should be a smooth to slightly grainy paste. The consistency can then be made softer by adding oil and water. Cut the dried tomatoes into small cubes and stir into the mixture, then season with salt to taste.

To serve, pour the paste into small bowls and drizzle with a little olive oil. Garnish with fresh coriander, sesame seeds and chilli flakes. Serve as a starter with fresh flatbread.