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Rocket Hummus

Posted By Helen Jackson On October 25, 2016 @ 2:45 pm In Dip Recipes,Recipes,Vegetarian Recipes | 2 Comments

Jazzing up hummus with leafy greens adds interest to the flavour and colour.
Try kale, spinach or rocket as we have here.


  • 1 x 400g can chickpeas, drained and rinsed
  • 1 heaped cup (large handful) rocket leaves (wild rocket has a stronger flavour)
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  • 2 spring onions, finely sliced


Place the chickpeas, rocket, garlic, lemon, tahini, salt and 1/4 cup of water into the bowl of the food processor. Pulse until well mixed and almost smooth. If the consistency is too thick then add a little more water and pulse again. Mix through 2 tablespoons of the olive oil as well as half of the spring onion.Taste and adjust seasoning to suit Spoon into a serving bowl, sprinkle with remaining spring onion and drizzle with olive oil.  

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