Our signature fresh spirulina stars in a classic hummus recipe brightened with lemon, fresh spinach, and a hint of parsley. We recommend serving with sliced vegetable crudité or your favorite chips.
1 can chickpeas, drained and rinsed
1/2 cup tahini
2 cloves garlic, chopped
1/4 teaspoon cumin
1/4 cup lemon juice
1/2 tablespoon olive oil (plus 2 tsp to garnish, optional)
1 tablespoon cold water
3 teaspoons chopped green onion
1.5 cups fresh spinach leaves, chopped
1/4 cup flat leaf parsley, chopped*
1/2 tablespoon We Are The New Farmers spirulina
1/2 teaspoon salt (plus more to taste if desired)
1 tablespoon pine nuts (optional)
1 teaspoon za’atar (optional)
1. In a food processor, add chickpeas, tahini, garlic, cumin, lemon juice, olive oil and pureé until smooth
2. Add water, green onion, spinach, parsley, and spirulina to the mixture and pureé again until smooth. Salt to taste if needed. Set hummus aside
3. In a heated pan, over medium flame, toast pine nuts (about 2 minutes or until a golden-brown hue appears. Pine nuts easily burn, be careful). Set toasted pine nuts aside
4. Plate the hummus and decorate with toasted pine nuts, za’atar and olive oil and enjoy!
*When chopping parsley: Cut about one-two inches off the base of each stalk, and chop the rest (leaves, stalks, everything)…we try our best to be zero waste!