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Home > Recipes > Green Goddess hummus

Green Goddess hummus
( MAKES 1.75 cup )

Annabel Langbein

Publication: Canvas

Canvas

Ratings: 5.0 / 5 FROM 1

Green Goddess hummus

Photo by Annabel Langbein Media

5.0 / 5 FROM 1

Chickpeas and other cooked pulses make a great base for dips and spreads. With the addition of liquid, such as oil, water, lemon juice or yoghurt, they blend to a creamy texture. If you want to make this hummus even lighter, swap the olive oil for yoghurt.

Read Annabel's tips on changing your diet for the better here

Ingredients

1 can Chickpeas, 400g
3 handfuls Baby spinach
1 handful Parsley leaves
1 clove Garlic, coarsely chopped
¼ cup Extra virgin olive oil
1 Tbsp Water
2 tsp Lemon juice
½ tsp Salt

Directions

  1. Drain chickpeas, reserving the liquid to make Vegan Aioli. Rinse chickpeas and drain again well.
  2. Transfer to a food processor or blender with all other ingredients and whizz until smooth. Chill up to 24 hours until needed.

Use this hummus recipe in Annabel's aioli platter, alongside her vegan aioli

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https://www.eatwell.co.nz/recipe/14727/Green-Goddess-hummus/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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