Watercress gives a lovely peppery taste to this hummus recipe.
Watercress has a very interesting past and is deeply ingrained in the history of Hampshire in Britain. The quintessential British superfood is rich in Vitamin C, E, iron and calcium.
Here watercress gives a lovely peppery taste to this hummus recipe. This dip makes a quick and healthy lunch spread on toast, sandwich etc.. and paired with other vegetables such as asparagus, carrots etc… Try it with this asparagus crostini.
Watercress Hummus [vegan]
- 400 g can chickpeas – liquid reserved
- 1 garlic clove – grated
- 50 g watercress
- 2 to 3 lemon juice – to taste
- 3 Tbsp extra virgin olive oil
- 1 Tbsp tahini
- pine nuts
- Drain the chickpeas reserving the liquid on the side.
- In a blender, whizz together all the ingredients except lemon juice.
- Add up to 50ml [1.75 oz/ US 1/4cup] of the reserved chickpea liquid until you have a smooth paste. Add the lemon juice.
- If needed, add more chickpea liquid / or lemon juice to get the desired texture and taste. Season to taste.
- Serve with pine nuts sprinkled on top.
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