Helen RandellRocket and chickpea dip
August 19th 2009 08:35
Rocket has a particulalry strong taste, and the baby leaves are really the only ones you should try and eat. The larger, older leaves can be a bit tough, and the flavour is really overpowering.
I began this recipe hoping to create a rocket pesto dip - something like the commercial ones you find at the supermarket. However, after a little research I discovered that the commercial rocket and cashew dips are only 12 per cent rocket - no wonder the rocket flavour isn't so strong with these guys.
This rocket and chickpea dip is a tasty alternative. I also used this mix to create a rocket and ricotta canalloni filling by mixing a 50:50 ratio dip and low-fat ricotta.
Rocket and chickpea dip
(This makes quite a lot, so feel free to reduce quantities)
200g rocket leaves
2 x 400g tinned chickpeas
juice and rind of two large lemons
2 tbspns tamarind paste (optional but it goes well with the chickpeas)
100g sunflower seeds
2 garlic cloes
200g parmesan
2 tbsp red wine vinegar
3 tbsp olive oil
Mix all ingredients except for oil together in a food processor. Once made into a paste, slowly add oil.
Or mix with ricotta and do this
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