It's National Vegetarian Week and to celebrate the event I'll be posting recipes every day and highlighting one of my favourite veggie recipes.
National Vegetarian Week was set up by The Vegetarian Society and runs for a week each May. It's a time for people to try out a vegetarian diet and a chance for businesses, community groups and educational establishments to show what they do.
There are hundreds of events planned across the country and many brands and restaurants will be offering some great veggie deals.
I'm starting with a simple recipe. Rocket (Arugula) Hummus.
I really enjoy hummus and we eat a lot more of it since Graham became vegan. It's a great substitute for cheese in sandwiches and wraps. I usually make quite a plain hummus with lemon and coriander, but sometimes I like to change up the flavours.
The rocket really changes the tone of the hummus and we loved it, even my rocket hating husband, who screwed up his face when I told him why it was green. Cooper, well I still can't get him to try hummus. He insists he doesn't like it. *sigh*
A lush green hummus with the peppery green flavour of rocket. A healthy dip that's great spread on wraps.
- 400g tin chickpeas, drained and rinsed
- a generous handful rocket (arugula) leaves
- juice ½ lemon
- 2 clove garlic
- 2 tbsp tahini paste
- 6 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- a good grinding of black pepper
1. Reserve a few chickpeas to top the hummus with.2. Place all the ingredients in a food processor and blend until it's the right texture for you3. Add extra olive oil if you need to. 4. Taste to check the seasoning and adjust to suit your taste.5. Enjoy!
Yield: 1 bowl of hummus
Veggie Recipe of the Day
from Kalyn's Kitchen
You can follow and join in with National Vegetarian Week by using the hashtag #veggieweek.
See you for more veggie adventures tomorrow.