I’ve been experimenting with a number of different hummus recipes of late, and have to say, this one is my new fav. I shared a recipe for Roast Garlic Hummus a while back, and think I'll always love that simple yet classic chickpea + tahini + garlic combo. But I can’t help myself from wanting to mix things up and toss in extra veggies wherever I can, both for my own family and nutrition clients - as well as you, my beloved reader. Dips, desserts, you name it - there'll be veges in there if it's humanly possible. Hummus and bean-based dips are such an easy one to sneak a few extras in too, without anyone knowing (apart from the colour).
Throughout the years I’ve tried a rainbow of hummus variations - from beetroot to coriander, and carrot to zucchini. But this Garden Green Hummus seriously takes the cake. Made with basil and spinach, plus a dash of spirulina for a superfood boost, it delivers a triple dose of greens with every delicious dip. The flavour is then supercharged with a lavish helping of garlic, cumin, lemon and sea salt. Finally, I’ve subbed out traditional chickpeas (where the word "hummus" originally comes from) for butter beans, giving it a super creamy texture that's almost better than the real thing.
Yes, this deliciously dreamy Garden Green Hummus is…
If you’re looking for an update to your regular store bought hummus/avocado, this number is for you. Seriously easy to make and ridiculously delicious, I’m imploring you to try it. It might just become your new fav too! So grab a blender, some greens from the garden, and let’s get dipping.
Spirulina & Organics
You may have heard of spirulina by now, and for good reason. Spirulina is one of my favourite foods to have in the fridge, as it packs such an incredible nutritional punch in a very small dose. Full of protein, iron, and calcium, I’ve spoked in detail about this wonderful food before here. In fact, it comes in at number three on both my Top 75 Sources of Plant-Based Protein and Top 75 Sources of Plant-Based Iron lists, with a whopping 67% protein (over three times that of animal meat), and 10 times the iron of beef per 100g.
If you’re wanting to read more about the benefits of protein I wrote about that recently in this Chocolate Raspberry Layer Cake post here, while iron I’ve talked about in this Falafel Salad post here and here. Now granted, you’re unlikely to sit there and consume 100g of this green gold in one sitting, but it just shows how powerfully concentrated a food it really is.
The one issue I find clients often have, is how to actually use spirulina on a day to day basis. It’s one thing buying a pot, but no-one wants it to sit unloved in the fridge years later. So three ways I recommend you try deploying your batch are…
I’ve used this lovely certified organic spirulina by BioBalance, a New Zealand based family owned company run out of sunny Golden Bay, Nelson. All of their products are certified organic by Asure Quality, one of our certification bodies here in NZ. It’s really important to seek out certifications where you can, as it means the companies and products have been rigidly tested, generally for at least three years, to ensure their crops and soils are free of chemical residues.
Unfortunately, like the word free-range, ‘organic’ can be used pretty loosely, with some products I’ve seen quoting themselves as organic when a mere 5% of the ingredients are in fact the real deal. Certification is certainly expensive to pursue, so in the case of very small businesses and local farmers I often overlook this (often I’m speaking with the owners directly anyway, so it’s much easier to gauge how organic they are). But in general, an organic certification logo is the safest way to quickly and easily ascertain that your food is of the highest quality.
Back to our dip, the brilliant thing about this recipe is you can totally make it your own! Swap the butter beans out for cannellini beans, lima beans, or classic chickpeas. Swap the basil for coriander or parsley, and the spinach for kale or silverbeet. And increase or decrease the garlic, cumin and salt to your fancy. I’m loving this hummus plopped generously on the side of a salad at lunch with a few crackers on the side for dipping.
If you make this gorgeous Garden Green Hummus, tell me what you think! Leave me a comment below, take a pic and tag me over Instagram (use @begoodorganics and #begoodorganics in the main caption so I don’t miss you), or share your pics over on my Facebook page here.
Have a wonderful weekend, and til next week, stay happy and well.
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Makes 1 1/2 c
Takes 5 minutes
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
1 1/2 c butter beans OR 1 x 400g can, drained & rinsed
1/2 c spinach
1/4 c basil
1/4 c water
2 tbsp lemon juice OR 2 lemons, juice and flesh
1 1/2 tbsp tahini
2 tbsp cold pressed olive oil
2 cloves garlic
1 1/2 tsp cumin
1 tsp salt
1 tsp spirulina
PS - the lovely plates, linen and cutlery I’ve used are from Citta Design.
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