Well hello there you fabulous human beings! I hope you are all enjoying the best of the summer season: gardening, dinner on the deck, drinks with friends at your favourite restaurant patio… Summer is so very sweet, isn’t it?!
One of my favourite things about summer is the access to so much fresh fruits and veggies, it truly is AMAAAZING!!!! Growing up with a green thumb mum, the love of gardening runs through these fabulous veins of mine and if you follow me on Snap Chat, you will definitely see that my garden love is a mild obsession :-P. When Spring had sprung this year, I was chomping at the bit, ready to sow my veggie and herb seeds and now, we get to enjoy the fruits of our labour all summer!
One of the best ways I like to enjoy my urban garden harvest, is with fresh summer inspired dips! Anyone who knows me, knows how much I love dip, all kinds of dip and/or sauces – they are kind of my weakness 😀 Today, I am sharing one of my go to dips, that we definitely chow down on often – a variation of hummus with a superfood boost!
This is SUPER easy to make and can be on the table in 15 minutes or less. As you see in the photos, I like enjoying this hummus with raw or roasted veg but it is also great with pita, in a wrap/sandwich or just eaten by the spoonful!
Overall, hummus is a great superfood snack loaded with protein, fiber, manganese, folate and essential fats but with the addition of the chickpea miso and spirulina take this hummus to the next level with gut friendly probiotics, even more plant protein, bio-available iron, chlorophyll, and antioxidants just to name a few! As a side note, like most dips this is best enjoyed cold, so you’ll want to make this a few hours before you plan on serving. Enjoy!
1 can of organic chickpeas* (always opt for BPA free lining can option, I like to use Eden Organics brand
1 ripe avocado
Juice of 1 organic lime
2 Tbsp high quality Extra Virgin Olive Oil, plus extra for drizzling
1 clove organic garlic
1 Tbsp organic chickpea miso
2 Tbsp organic tahini
2 tsp spirulina powder
1 tsp organic ground cumin
1 tsp smoked paprika
Celtic salt and pepper to taste
- Add all the ingredients to a high speed food processor and blend until smooth. If it’s too thick, you can add a touch of water to thin it out.
- When ready to serve, drizzle some more olive oil on top and sprinkle with smoked paprika or child flakes
* A note on chickpeas: you have the option to use dried chickpeas and if you prefer that option, soak 3/4 cups of the chickpeas in water 12-24 hours before boiling in lightly salted water