Arugula & Sundried Tomato Hummus on Toasted Sourdough

Arugula & Sundried Tomato Hummus on Toasted Sourdough

(Serves 4)


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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