Chickpea and rocket hummus
Easy
Prep 10 mins
Most of you may have heard of the word hummus and some of you have probably made it and of course at some stage even eaten it. For me hummus is a kitchen staple and with chickpeas readily available in tins, you can now whip up this popular Middle Eastern dip any time of the day.
Traditionally made of chickpeas and tahini with lemon, garlic and spices, Hummus is usually eaten with pita or flat bread, often during breakfast.
While many of you may not have eaten this for breakfast I can say that it is amazing spread on toast and topped with poached eggs and a sprinkling of another Middle Eastern accompaniment called Dukkah.
Chick peas are high-protein legumes without cholesterol or saturated fats they are perfect to add to soups, casseroles, salads, dips, curries and just about anything else and make a fantastic addition to you diet keeping you feeling fuller for longer.
Ingredients
- 1 x 400g tin of drained chickpeas (look on the label and buy the chick peas without any extra added sugar or salt) reserve some of the liquid while draining them
- 1 good handful of rocket leaves
- 1 small clove of garlic
- 1 ½ tablespoon of tahini
- 2 tablespoons of lemon juice
- ¼ tsp cumin
- Salt
Recipe Steps
- Blend all of the ingredients in a food processor until smooth, if the paste seems too think add in some of the drained chickpea liquid that you had set aside. Adjust the seasoning with salt and store in the fridge for up to a week.
This can be turned into a sauce for streamed vegetables by adding more water or mixing a small amount of hummus with yoghurt and enough water to make a dressing consistency.