I’ve been trying to get more greens in my diet lately, with the intention of fortifying my immune system. TRULEAN’s Ageless Super Greens are my go-to for veggie power, and have now become a staple ingredient in my kitchen!
My daughter, Chloe, LOVES fancy hummus from the supermarket. She puts it on everything! Well since we have been stuck at home lately, with the quarantine, I've started blending hummus for her, using ingredients that I have on hand.
This recipe for Green Goddess Hummus combines both fresh and powdered greens and veggies to great a flavorful spread that is PACKED with powerful nutrition. What's really awesome is that it tastes SO GOOD! You'd never suspect how healthy and beneficial it is for you ;)
While Chloe likes to dip veggies, pita bread and crackers in this super hummus, my favorite thing to do with it is to add it to low carb pasta...
2 heads Garlic
2 tablespoons olive oil
2 cans (15 oz) garbanzo beans, drained and rinsed
1 Lemon, zested and juiced
2 tablespoons tahini
1½ teaspoons sea salt
1 teaspoon ground cumin
⅛ teaspoon black pepper
½ cup fresh spinach
½ cup fresh parsley (or cilantro, basil, dill, tarragon or mint)
2 tablespoons Green Onion
sesame seeds, olive oil, parsley, chopped walnut (optional garnish)
Preheat the oven to 350°F. Cut a ½-inch slice off the top of the garlic heads. Drizzle a teaspoon of olive oil over the bulbs, and then wrap in foil. Bake for 1 hour.
Once the garlic has cooled a bit, gently squeeze out the cloves and transfer them to the bowl of a food processor.
Add the beans to the food processor along with the lemon juice, tahini, TRULEAN greens, remaining 5 teaspoons of olive oil, salt, cumin, and pepper. Blend until the mixture is smooth and thick.
Add the spinach, herbs, and chives. Pulse until blended smoothly into the hummus. Store leftovers in an airtight container in the fridge for up to 1 week. Garnish, serve and enjoy!