Bethany's Vegan Kitchen

Rocket adds a lovely peppery bite to houmous, it would be great on sandwiches, or as a dip with vegetables. It can also be used as a pasta salad dressing too, I’ll include how I made mine

You’ll need;

1. One 400g/14oz tin of chickpeas, drained and rinsed
2. One tablespoon of tahini
3. One clove of garlic, chopped
4. The juice of half a lemon
5. One to two handfuls of rocket, aka arugula
6. Salt to taste

Method;

• Just pop it all into a food processor and blend until smooth. If there’s enough moisture in the rocket you won’t need to add water, if there isn’t just add a splash. You may also need to stop and scrape down the sides, to ensure it blends properly
• That’s it! Super simple

If you want to make a pasta salad like I did, you’ll need the following;

1. 200g/7oz (dry weight) penne
2. A couple of tablespoons of the houmous
3. Three salad tomatoes, de-seeded and chopped
4. Half a red onion, diced
5. A tablespoon of sunflower seeds

Method;

• Cook the pasta as per the instructions on the packet. Once cooked, drain and rinse with cold water to stop the cooking process
• Once the pasta is cool, gently fold through the rest of the ingredients. Store in the fridge and eat chilled