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Hummus is a no brainer, go to dip for so many these days! Served with crudité, pita bread or chips, falafels – you name it! This cold and creamy dip is a healthy alternative to butter on a sandwich, it’s easy to pair with meats, vegetables, and salads, and it makes a great sub when those avocados sitting on your counter accidently get too ripe too fast.
This recipe takes a normal healthy hummus up a notch. We strategically add popular super food powders to increase nutritional value and add some beautiful, natural green color.
Want to see the nutrition specs yourself? Check out the following posts for everything you need to know about wheatgrass and spirulina.
Maju's Super Green Superfood Hummus Recipe
Prep: 24 hrs
Cook: 60 mins
Total: 25 hrs
Yield: 3 cups
1 ¼ cups dried chickpeas
1 tsp baking soda
1 cup tahini paste
3 Tbsp freshly squeezed lemon juice
½ cup flat leaf parsley leaves
3 cloves garlic, crushed
1/2 tsp Maju Weatgrass Juice Powder
1/2 tsp Maju Spirulina Powder
1 tsp salt
4 Tbsp cold water
Step 1: Put chickpeas in a large bowl and cover with cold water so they are
covered by at least 2 inches of water.
Step 2: Leave to soak for 12 hours.
Step 3: After soaking, drain chickpeas.
Step 4: Combine drained chickpeas, 5 cups of water, and baking soda in a medium saucepan and bring to a boil over high heat.
Step 5: Simmer for 30 minutes, skimming any foam or skins that float to the top, until the chickpeas are very tender.
Step 6: Drain chickpeas, put in a food processor and process until you get a paste. Keep the machine running and scoop in the tahini, lemon juice, parsley, garlic, super food powders and salt.
Step 7: Slowly add the cold water and allow it to thicken the mix by blending for another 2-5 minutes.
Step 8: Transfer hummus to a bowl, cover and rest for 30 minutes.
Step 9: Serve with a drizzle of olive oil and flat bread, or raw veggies.
Pro Tip: This hummus can be kept in the fridge for up to 2 days but remember to remove it from fridge at least 30 minutes before serving.