Hummus is such a practical dip to have at hand on a weekly basis. It’s filled with fibre, healthy fats, protein, minerals, and vitamins to keep your energy up.
I use it weekly as a dip for afternoon snacks, or as a quick topping for salads.
The beauty of hummus is that you can whip it up in minutes, if you have food processor or blender. It’s also a very versatile dip that you can’t really screw up. So have fun with it and try it with different flavours like I have below! The lemon zest really makes all the flavours POP! YUM.
The added spinach and parsley give it a beautiful green colour, an indication that it’s filled with beautifying chlorophyll. Chlorophyll is the green pigment in plants, and it helps our bodies detoxify, prevents premature aging, and gives you energy on a cellular level.
Enjoy!
xx
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| Servings |
cups
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- 1.5 cups cooked chickpeas or 15oz can
- 1 Lemon juiced (3 Tbsp)
- ¼ tsp lemon zest
- 1 garlic clove large
- 1 Tbsp tahini
- 3 Tbsp olive oil
- ½ cup flat leaf parsley
- 1 cup spinach
- ¼ tsp Sea Salt
- ¼ tsp Dulse Flakes optional
Ingredients
|
|
- Rinse chick peas. Add all ingredients to food processor and buzz until smooth. You may have to scrape the sides with a specula or add a few drops of water to get the machine going. Keep in the fridge for about a week.
Dulse flakes (seaweed) are very mineral rich and sold in health food stores. Look for it where you would find nori sheets.