Hummus is one of those condiments that can really add an extra element of deliciousness and interest to your plate when done well, yet so many of us only use it as a dip for vegie sticks and crackers. Hummus can be so much more. It can be dolloped on top of salads to make a plain salad much more appealing, spread on homemade wraps and burgers as an extra taste sensation, added on the side of a roast vegie dishes or as a way to spice up my morning omelette, or even lathered over sourdough and topped with fresh tomato as a top way to start the day. It sure is one versatile condiment.
Learning how to make a good homemade hummus is pretty simple, and is cheap as chickpeas! As well as having the satisfaction you made it yourself, you are also able to control what goes into the mix avoiding the nasties that can make their way into some commercially produced hummus products.
Traditional hummus consists of 4 main ingredients, chickpeas, garlic, olive oil and tahini (sesame seed paste). This hummus recipe takes these base ingredients and raises the bar in terms of flavour and nutritional stakes by adding to the mix some baby spinach and sweet cherry tomatoes. Season with a touch of salt, blitz away in a blender or food processor and you have your own homemade green hummus in a minute. Yep, it’s that simple.
This hummus lasts for up to one week in an airtight jar in the fridge, but with so many ways to incorporate this condiment into your daily meals and snacks, I guarantee it won’t last the week. It’s that good.
So here you have it, Homemade Green Hummus. It’s delish!
- 1 x 400g can chickpeas, drained and rinsed
- ½ cup baby spinach
- 2-3 cherry tomatoes
- 2 garlic cloves, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of tahini
- 1 lemon, juice only
- Salt to taste
- Place all ingredients into a mini food processor or blender and blitz until smooth and creamy.
Stephanie Meades is a Health and Wellness Coach at Life Wellness Co. For more wholefood