Our vibrant green hummus is brighter than the usual beige variety and is packed with flavour. This hummus takes your snacking game to new heights and it will give you a real health boost at the same time.
By making your own green hummus you can be confident that the flavours and colours are 100 per cent natural, as you know exactly what has gone into it. Your saturated fats intake should be no more than 20g a day for women and 30g for men – but it’s also important to include modest amounts of unsaturated fat, such as olive oil, rapeseed, sunflower, corn, nut and seed oil, too.
Avocados and oily fish are also great sources. The avocado in this green hummus recipe adds a lovely smooth rich finish, it is a great way to convert anyone sceptical of them as it is blended with the other ingredients and is super subtle.
We served the hummus with baby carrots, radishes, celery and soda bread but you can dunk with whatever you fancy. Why not try sliced peppers, breadsticks, baked tortillas or cucumber batons.
- 400g can chickpeas, drained
- 30g baby spinach leaves
- 1 garlic clove
- 12 basil leaves
- 2tbsp olive oil
- juice of ½ a lemon
- 1 ripe and ready avocado
- 1 slice Irish brown soda bread
- 200g baby carrots, cleaned and tops chopped off
- 150g radishes
- 1 head celery, trimmed and cut into short sticks
Put the chickpeas in a food processor with the spinach, garlic and basil; blend to combine.
Add the olive oil and lemon juice. Quarter the avocado, peel and remove the stone. Add to the other ingredients in the food processor and blend everything together until smooth. Spoon into a bowl.
Toast the bread, cut into triangles and serve with the carrots, radishes and celery.