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Green Goddess hummus
( MAKES 1.75 cup )

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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

Drain chickpeas, reserving the liquid to make Vegan Aioli. Rinse chickpeas and drain again well.
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