by Buffy Ellen 0 Comments

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).

GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

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.

    GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

    Yes, this deliciously dreamy Garden Green Hummus is… 

    • Done in 5 minutes
    • Iron and protein packed from the butter beans, spinach, basil and spirulina
    • A great way to sneak greens into your little ones (or you)
    • The perfect avo alternative for your toast spreading desires, and
    • Will take you from weekday lunch to party time nibbles

    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. 

        GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

          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.

          GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

          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…

          1. Smoothies - like this Superfood Smoothie recipe here
          2. Chocolate or mint based sweets - like this Chocolate Mint Slice here. Spirulina gets so well disguised by cacao as well as mint, so it’s the perfect partner in this slice. I also often add it to chocolate based balls, or sprinkle on top of sweet treats to add a dose of colour (as in these Spiced Chocolate Truffles here).
          3. Dips and spreads - like this one!

          GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

          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.

          GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

          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.

          x Buffy-Ellen

          PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. And if you're not already subscribed to my weekly recipe emails, be sure to do that hereDon't miss my next video either by subscribing to my YouTube channel here.

          Garden Green Hummus

          GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

          VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeOrganicCruelty Free

          Makes 1 1/2 c

          Takes 5 minutes

          Make with

          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

          How to
          1. Blend all ingredients in a blender until super creamy and smooth. Sprinkle with toppings to make it look extra fancy, or put in a glass jar and store in the fridge for up to 4 days.
          2. That’s it!
          Notes
          • I've served these with my fave Flax and Almond Crackers from Little Bird - together, the combination makes for a nutritionally super-charged snack packed with protein, fibre and healthy fats (not to mention greens!).
          • If your butter beans are freshly cooked, save a quarter cup of cooking water from these and add it to the hummus in place of the plain water.
          • I've personally used canned beans here, to save time. When using canned beans, I do always try to use the highest quality possibly so you avoid overly mushy or grainy ones - I'm loving the Chantal Organics ones at the moment.
          • Cannellini or chickpeas would also be divine in this hummus.
          • If you've acquired a taste for spirulina, do feel free to up the quantity to 2 teaspoons - I personally love it myself! However, if you're not well acquainted with the taste, start with 1/2 a teaspoon of spirulina and taste as you go before adding any more. I'd apply this rule to all other spices in any recipe - taste as you go so you can make sure you love it!
          • Likewise, if you're a garlic fan (like me!) feel free to up the amount of garlic in here, especially if your cloves are small. If you're not yet on the raw garlic train, reduce the amount here to 1 clove.

          GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free

          GARDEN GREEN HUMMUS - made with basil, spinach, butter beans and spirulina! Healthy, plant-based, vegan, dairy free, gluten free
          PS - the lovely plates, linen and cutlery I’ve used are from Citta Design.



          Buffy Ellen
          Buffy Ellen

          Author

          Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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