For a super creamy hummus, remove the skin on the chickpeas. This is optional and doesn't affect the taste, but definitely gives you a better texture.
To make sundried tomato hummus, add chickpeas, sesame seeds, sundried tomatoes, water, garlic and salt to a blender. Blend till smooth. Add a little more water if required.
Add olive oil and give it another whizz, just enough to mix it in. Over blending extra virgin olive oil can lead to a bitter after taste.
Top with chopped sundried tomatoes and olive oil and serve alongside lavash, cucumbers, carrots or celery.
Store in an airtight container in the refrigerator for up to a week.