Mary’s Green Hummus

I know it’s Saint Patrick’s Day today, but really that’s not why I made this Green Hummus, I just love to have it around for the week for easy, healthy snacking or for lunch. It tastes so wonderful and zesty! The great part is all the green veggies you’re getting in there along with the beans, garlic and lemon juice; all fantastic for you!

I couldn't resist!

I couldn’t resist!

I went to put parsley on at the end, to make it look fancy and all…and ended up with a smiley face! haha..why not? Seamus McHummus?

Green Hummus (2) (450x338)

Close up of Green Hummus

It’s loaded with fresh spinach, kale, parsley and zucchini (courgette). If I had my garden growing with fresh basil, like I used to, I’d try throwing a bunch of that in and see what it tastes like! (I love fresh basil!)

Green Hummus (4) (450x338)

What a great snack, full of vitamins and antioxidants!

Mary’s Green Hummus (more pictures below showing steps in progress)
1 ½ c (or so) diced Zucchini (Courgette) with peel on, about 1 med sized.
2-3 cloves garlic (try 2 first and taste test!)
Juice from 1 ½ lemons add pulp too (use 1 lemon then taste before you add more)
¼ tsp salt
1 ½ tsp cumin powder
1 c Fresh parsley – just pinch the whole tops off stems, pack in 1c measure.
Big handful of fresh Spinach (2-3 c packed)
Fresh Kale – about 2 c torn up and packed in measuring cup, no stems. (1.6 oz)
1/3 c tahini (ground sesame seeds)
1 can garbanzo beans (chick peas) 15 – 19 oz can, rinse the beans well first.

Use a food processor.

1.    Chop up zucchini and put in food processor.  Chop the garlic in big pieces and toss in along with lemon juice, salt and tahini. Give it a couple of whizzes to get it mixing.
2.    Add Spinach and mix a bit, then Kale and parsley the same. Let it mix quite well now, keep stopping and scraping it down. It tastes pretty good at this stage and you can leave it as a dip without the beans.
3.    Now add beans and mix really well. Keep stopping and scraping the bowl. Taste now and decide if you want more garlic or lemon juice.

Zucchini (Courgette) and lemon juice etc. waiting for whizzing.

Zucchini (Courgette) and lemon juice etc. waiting for whizzing.

What 1 cup of 'packed' parsley looks like when I let go and it 'sproings' up!

What 1 cup of ‘packed’ parsley looks like when I let go and it ‘sproings’ up!

I just quickly pinch the whole tops off the stems of parsley, toss the whole thing in, the small stems near the tops won’t hurt you.

All the veggies mixed up in food processor.

All the veggies mixed up in food processor.

It can vary on how wet it is at this point, last time I made it it was perfect just as is for a dip; this time it was wetter.

Everything all whizzed in food processor, it's soooo easy!

Everything all whizzed in food processor, it’s soooo easy!

This is how it looks when you add the rinsed garbanzo beans, creamy and it makes the taste a bit milder.

  • In traditional hummus you would add some olive oil, so feel free to add some if you want but I don’t in this recipe.
  • Don’t stress about amounts, just chop it up and throw it in…taste a lot to see if it’s strong enough for you. Don’t go too heavy on the Kale it might get bitter, try 1 c first.
  • I like it heavy on the garlic and I know it’s healthy for you, I just wouldn’t eat it right before going out shopping!
  • oh yeah, it’s sort of like eating pesto…if you don’t have a friend to do a “green teeth check” then make sure you look in the mirror if planning on leaving the house! haha 😉
  • ps. I used photos of two different times I made the hummus, so you can see one is a bit greener than the other, that’s ok! Every time it’s a work of art.
Side view of bowl of finished Hummus.

Side view of bowl of finished Hummus.

This is the smallest bowl from my Pyrex three bowl set, just so you see how much it makes.

Green Hummus (1) (450x338)

Enjoy!

I hope you try it, please leave comments if you do any similar recipes, it’s great to get new ideas!

Scone Base Pizza

Scone Base Pizza

Hot out of the oven

I learned this easy recipe from a friend I made in Northumberland England. She’s in her 80’s and a superb baker, known throughout the area as such, and I love talking to her about baking. Well this recipe she gave me because my boyfriend had it at her house once and always talked about it. I’m glad she shared it with me as it’s fast and easy to make, and you can change it to suit your family. A simple easy dinner. Perfect for two!

Scone Base Pizza (dough)

1 1/3 c (6 oz.) Self Raising Flour
3 Tablespoons (1 1/2 oz) Cold Butter
pinch of salt
enough milk to make dough, about 5 Tablespoons or so.

measuring the flour

1. Measure flour into a medium bowl and sprinkle the pinch of salt over it. Always spoon your flour into measuring cups to keep it light and airy, level it off carefully so as not to pack it down.

2. Cut 3 T of butter off a stick (or measure it out if you don’t have sticks) and with a sharp knife, cut into bits into the flour.

Using the pastry blender

3. Use a pastry blender to mix the butter into small crumbs, you can further incorporate it into the flour using your finger tips and ‘pinching’ it in as shown below. You can also just use your fingers instead of the pastry blender at all. This is great exercise for your fingers and something you could teach the kids to help with.

Pinching the butter in with your fingers

4. Add about 5 Tablespoons of milk to make a dough, toss it lightly at first to wet the ingredients then mix and squish with your fingers to form dough.

Add milk and form dough

5. Pat the dough in your hands to flatten into a disc, then on a floured board roll out into a circle or oval. Put the dough on parchment or ‘greaseproof’ paper.

Roll dough out with rolling pin

On parchment paper, ready for the oven

6. Top with what you want. sauteed onion, peppers, mushrooms, cooked chicken or turkey, sliced fresh tomato, a little red sauce or just some olive oil. Lastly top with lots of shredded cheese of your choice.

A well used pizza stone, hot in the oven

7. Have your oven preheated 400 F / 200 C with a pizza stone in it if possible. If you don’t have a pizza stone it’s ok. Just slide the pizza, keeping it on the paper, onto the hot stone or on a hot cookie sheet. Bake for about 20 minutes.

Notes:

  • We like it with sauteed onion on the dough that’s brushed with olive oil. Top with sliced fresh tomatoes and cheese.
  • You can divide the dough into smaller pieces and put different toppings on them, great for letting kids help.
  • I have heard that if you don’t have a pizza stone, you can try turning a big cast iron pan over, let it heat in the oven and use the bottom of it as the stone. I leave my cast iron pans in the oven when I bake, the heat is good for them and it helps keep the heat of the oven consistently distributed.

Let me know if you try it and how it came out for you!

Don’t forget to visit my website and look around my galleries while you eat your pizza, then visit my shop on Zazzle and see all the beautiful gifts, note cards and prints of my paintings and photos!

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