Spiced chickpea puree

A great reserve for those of you with a taste for chilli hot dips, it's a wonder what you can do with two chillies, a can of chickpeas and some sundried tomatoes (or your own pre-baked ones).

This is simply a really good standby, not just as a dip but also as a filling or "jam" for rolled aubergines or, better still, as a base for a spicier version of the goats cheese and baked tomato pastries.  Great as alternative to the flavoured butter for the pastry twists.

• Take 100 grams of sundried tomatoes or slow baked tomatoes
• Two chillies (de-seed if you don't want a fiery spread - otherwise, depending upon the chilli, you may not be able to use it!)
• One can of chickpeas (drained)
• 20 grams of parsley, roughly chopped
• One large garlic clove, roughly chopped
• Olive oil
• Salt and pepper to taste

Blitz all the above together, minus the salt and pepper, adding a little olive to lubricate the mixture if required.  Taste at the end and then season.

Use in so many ways.