Unique and delicious looking hummus combinations seem to be popping up everywhere! And why not, everybody loves hummus and it is very easy to change it up a bit just by adding a few additional ingredients.
I decided to try a “green” hummus by adding healthy mineral rich watercress & fresh herbs like basil, parsley & mint from my garden. I also switched out the chickpeas for white beans and edamame. So it really is a healthy snack since the beans, edamame & tahini have lots of fiber and protein. By adding raw vegetables as dippers & pita crackers, it actually is a good choice for a vegetarian lunch.
Green Hummus with Watercress & Fresh Herbs:
- 1 /4 cup of tahini
- juice of one lemon or lime (or both)
- zest of the lime or lemon
- 2 TB. of olive oil
- 1 green onion chopped into large pieces
- 1 cup of watercress
- 1/4 cup of Italian parsley
- 1/4 cup of fresh basil
- 1/4 cup of fresh mint
- 1 can of white beans
- 1/2 cup of frozen edamame ( lightly blanched & drained)
- 1/2 teas. of coriander
* salt & pepper to taste
Using a Cuisinart blend the tahini, lemon juice, olive oil and lemon zest until smooth and creamy.
Next add the basil, mint, parsley and chopped green onions.
Blend until smooth, then add the beans, edamame the coriander and salt & pepper. Blend until smooth and creamy.
Raw vegetables make great dippers for hummus, as well as pita chips and crackers. Some vegetables that work well are; carrots, zucchini, yellow squash, red peppers, broccoli, cauliflower, green beans, snap or snow peas, and jicama.
Scrape the hummus into a bowl and embellish the top with some extra chopped herbs, a little olive oil, a squeeze of lime or lemon and some more salt & pepper. (I added a citrus sea salt seasoning I had on hand) I loved the flavor of the peppery watercress and the herbs together with the touch of citrus.
This will be a big hit with guests or family and is a healthy alternative to other appetizers like potato chips and dip.