Arugula & Sundried Tomato Hummus on Toasted Sourdough
3 cups cooked chickpeas
½ cup tahini
1 cup water
½ cup sundried tomatoes (no oil)
2 handfuls arugula/rocket
1 handful fresh parsley
1 lemon, juiced
8 slices whole wheat sourdough bread
salt to taste
Place in a food processor, the 3 cups of cooked chickpeas, ½ a cup of tahini, 1 cup of water, ½ a cup of sundried tomatoes, 2 handfuls of arugula/rocket, 1 handful of fresh parsley, the juice of 1 lemon. Pulse to a chunky paste. Add salt to taste.
To Serve: Toast 8 slices of whole wheat sourdough then liberally spread with the hummus. Then enjoy.
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