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Rocket and Basil Humous

I find blogging in the winter time a little tricky. Mostly because we eat a lot of comfort food, vegetable curries, noodle soups, roast chicken with baked sweet potatoes. None of this looks great in a photograph and especially if we are having it as our dinner when it is cold and wet outside we are half way through before I remember I meant to take a photograph.

So with lovely long sunny days I feel a little more inspired to blog again. This one has already been announced as our new favourite and I can imagine we will be sick of it when it gets produced at every summer BBQ.

I find at this time of year I want to eat big salads with a few little additions such as humous.  Also I always make too much so there are left overs to put into a tupperware and take to work the next day. I am definitely a creature of habit and could probably eat the same salad for 6 meals in a row.  To mix it up I just change the salad dressing to make it a little more interesting. So one day I do a tahini dressing, the next a pesto dressing and maybe also change the fresh herbs too according to the type of salad.

Anyway, back to the humous!


1 x garlic* clove crushed
1/2 juice of lemon
1 x handful of rocket
2 x tablespoon tahini
1/2 packet of basil or
250 g cooked chickpeas (I used tinned)
Glug of olive oil
Cold water
Generous pinch salt

Basically put all the above into a food processor apart from the water, oil and salt. Blend and as the mixture is combining gentle pour in a little of the water and keep going till the humous blends into a smooth mixture. Then add the salt and olive oil to taste. You can chose how chunky / liquid you like it. We are middle ground smooth/chunky in our house.

Pour into a bowl and drizzle with a little extra oil and top with basil leaves.

*Tip: if you find raw garlic a little too fiery, then take the clove and pop it into a saucepan of boiling water for 3-5 minutes. It will gently cook it a little but still hold the delicious garlic flavour without the fire.





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