You can make hummus in many different varieties and colors, like this green microgreen hummus, as long as you are true to the base, chickpeas. I have also made with beets and carrots, and that are all amazing in flavor.
A good hummus can be used as a dip for chips and veggie sticks, for cheese and crackers or as a side for your dinner. It is very filling and provide you with a great amount of plant protein.
Microgreens
Microgreens young seedlings of edible vegetables and herbs.
Surprisingly enough, Microgreens are up to 40x more potent in phytochemical than the mature plant. They taste amazing and brings great color to any dish like salads, sandwiches, soup or dinner dishes.
They have a high level of antioxidants and polyphenols, and they are very rich in potassium, iron, zinc, magnesium and copper. You also get a great source of vitamins, minerals and fibers.
These little superfoods, Microgreens, are known to help you support your immune system, heart health and gut health, as well as lower your cholesterol. Check out this blog
For this Hummus you need:
1 can of chickpeas
3.5 oz microgreens medley (you can get them here if you live in the Waco, Tx area)
1/2 cup of olive oil
1/4 cup of sesame seeds – use a coffee grinder to grind them into flour
3 cloves of garlic
1.5 tbsp of lemon juice
Salt and pepper to your taste
1/2 red onion
Add all ingredients except the red onions in your blender and bled until you have a smooth mass.
Add more salt, pepper or lemon juice if needed, and more olive oil if it is too thick.
Chop the red onion finely and mix them into the hummus with a spoon.
Refregiate for 2 hours before serving.
