When I created this green hummus recipe, my idea was to come up with a different colour and so green it was! You can replace the herbs with any other herbs you have in your fridge or on your balcony. I love to add spinach to make it even more vibrant and because it is an amazing source for vitamin C and iron.
1 tin cooked chickpeas (400 g) – keep the chickpea water
3 tbs walnuts
2 handfuls of baby spinach leaves
1 bunch of chives
1 bunch of parsley
1 clove of roasted garlic
50 ml olive oil
2 tbs lemon juice
1⁄2 tsp salt
In a blender, mix all the ingredients for the hummus except the chickpea water. If needed, add little by little some of the chickpea water until you reach a smooth consistency. Add more or less of it to reach the desired consistency – I prefer it fluffier rather than too dry and therefore use almost half of the chickpea water. Transfer to a serving bowl.
This recipe goes extremely well with our flaxseeds crackers – here is the recipe!