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!

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Golden Oatmeal Honey Cookies – Gluten Free

Golden Oatmeal Honey Cookies

A pile of cookies waiting for tea time!

A pile of cookies waiting for tea time!

These cookies use no processed sugars just honey and no wheat flour, just oats! If you are cutting down on gluten these are perfect, if gluten is a serious issue for you, only use oats that are labeled “Gluten Free”. I don’t have any health issue with gluten, just trying to cut down on it, so I use regular oatmeal.

OOhhh look at all those chocolate chips!

OOhhh look at all those chocolate chips!

Golden Oatmeal Honey Cookies

Preheat oven to 325 F

Ingredients:

¼ c butter (1/2 stick)

¼ c coconut oil

½ c honey

1 c old fashioned rolled oats

½ c quick oats

 

1c oat flour (I grind oatmeal in coffee grinder that I use just for seeds and grains)

½ tsp baking soda

½ tsp sea salt

¼ tsp nutmeg

¼ tsp cinnamon

 

1 c chopped walnuts + pecans (heavier on the walnuts)

½ c chopped almonds

1 ¼ c raisins, dried cranberries, apricots, dry cherries etc.

1 egg

¾ c chocolate chips (if you want)

½ c unsw. Shredded coconut (if you want)

  1. Put first 5 ingredients in a pan and heat on low to melt. Stir often to wet the oats and heat.
  2. Start mixing dry ingredients in a big bowl while the oats and honey heat.
  3. Remove oats from heat, put in glass bowl then in fridge or freezer to cool down just so it’s only warm.
  4. Mix nuts and fruits into dry ingredients. (and chips and coconut if adding)
  5. Mix egg into cooled honey oat mixture then mix into dry ingredients to form sticky dough.
  6. Drop onto lightly greased pans, push down a bit. It is very sticky, try to use spoon to scoop and then just touch with fingers to push into mounds. I do a bunch while waiting for first batch and put them on cutting board, they dry a bit and you can pick them up to put on cookie sheet, press down a bit after.
  7. Bake at 325 F 10 min. then turn pan bake 4 min. more. Let cool a tiny bit on pan then remove.

These taste so buttery and crispy, I’m really happy with them! I put too many chocolate chips in the ones pictured (is that possible?) because they kept wanting to fall apart before they were baked! So keep the chips to 3/4 c if you use them at all. I added the coconut oil to cut down on butter amount, I imagine you could use all coconut oil, but won’t have the same buttery taste. Add whatever dried fruits you want.

  • I also think these may be good baked as bars, I’ll try that next time, it’d be a lot less messy! (The dough is sticky!)
  • I think if you sprinkled little blobs of this dough all over the cookie sheet, and bake for less time, it’d make a wonderful snack to munch on!

 

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