Spring Green Hummus

Hello everyone! Yes, I am going off on a different tangent again since I have no biking articles prepared. With the new year now in progress, my aim this year is to incorporate more vegetables in my diet. While I do pretty well, there is room for improvement.

Last year I found this great hummus recipe that allows me to get in more vegetables. It is delicious and extra nutritious.

Here is the recipe:

Spring Green Hummus

1 cup dried chickpeas (2 cups cooked)
1 cup reserved bean stock or water
1 cup chopped raw spinach leaves
1/2 cup chopped fresh parsley, plus extra for garnish
1/4 cup tahini
2 cloves garlic, chopped or crushed
grated zest of 1/2 lime
2 tablespoons lime juice
1 tablespoon olive oil, plus extra for garnish
1 teaspoon salt
lime wedges for garnish

Sort through, rinse, soak and cook. Drain, reserving about 1 cup of the stock. Put spinach in a blender or food processor, then add the chickpeas. Process to a smooth, bright green consistency. Add the parsley, tahini, garlic, lime zest, lime juice, olive oil, and salt. Continue processing until the mixture forms a thick paste. If the mixture is too dry, add a little of the reserved stock. Taste and adjust the seasonings if necessary.

Garnish with the extra parsley, lime wedges, and a splash of olive oil.

Notes:

  • Lemon juice works just as well as lime juice
  • I omit the salt and it tastes great. But of course, that is just my opinion. Try it without salt and add if you think it is necessary.
  • Hot beans blend easier than room temperature or cold beans

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