Annabel Langbein’s Green Goddess Hummus
All the yum of hummus with a burst of bonus nutrients from the parsley and spinach. But don’t tip the liquid from the can of chickpeas down the sink! Use it to make my vegan mayonnaise or aioli.
Ready in 5 mins, makes 1¾ cups
- 400g can chickpeas
- 3 handfuls baby spinach
- a handful of parsley leaves
- 1 clove garlic, coarsely chopped
- ¼ cup extra virgin olive oil
- 1 tbsp water
- 2 tsp lemon juice
- ½ tsp salt
Drain chickpeas, reserving the liquid to make Aquafabulous Mayonnaise. Rinse chickpeas and drain again well. Transfer to a food processor or blender with all other ingredients and whizz until smooth. Chill up to 24 hours until needed.
This recipe is extracted from Annabel Langbein's new spring / summer annual A Free Range Life: Celebrate Summer!