Lemon + lime spinach hummus is fresh, vibrant and full of spring zing, anti-inflammatory nutrients and wholesome protein. I L O V E hummus, I never ever get bored of it, but I like to mix it up as well as to have it ‘plain’, and adding spinach, lime and herbs is such a good way to make it even more fresh, nutritious, and also more beautiful. Who could not fall in love with green or fail to be uplifted by it? Spring is here and everywhere is bursting into being.
green = life
The trees are so wonderful at this time of year, and never more stunning to me than this year, this spring, it’s like I am seeing things for the first time, which is very encouraging to me, as it means that my more mindful way of life, which has really been nurtured and fed (in every way!) by the organic fruit and vegetables from our weekly box, is really happening. Even though, concurrently life has been pretty tough recently and I feel especially disconnected from myself, there’s a background level of anxiety like white-fuzz, which is a symptom of many of my health conditions. When I’m outside in a natural place especially I feel so much more alive and present and connected with the world. The new leaves have been the greatest wonder to me. They are so soft, so delicate, so dazzlingly green, so beautiful to touch, still wet with rain they’re like touching a shoal of tiny fish, it’s just been the most incredible experience. I can’t believe I never fully noticed them before.
This is a very special wood, on the site of iron-age earthenworks and a sacred place to many too. You can feel it. It’s trees are so very beautiful, it just felt hyper-alive to me, hyper-real. How much is my perception and how much is a real energy there I don’t know, the excitement is heightened by the history, but that’s okay, life is all perception and knowledge is power. I need more knowledge (especially self-knowledge) and more empowerment! Sometimes I feel like it’s going to happen, like the fuzz will clear, and the pain, and I’ll stride out into the world and be everything I can be, and I’ll Become Me. Being ill is very disorientating, you lose a lot of yourself, you are isolated in your experience. You gain too, strength, understanding, but it feels somewhat like I’ve been in a coma, lost years. I’m waking up, for the most, and the world has changed, and I’ve been left behind. But here I am, and whatever my restrictions I’m so lucky to have this time I know. And to be me. Just look at the grace of this tree trunk, of this scene, a dancer strives to strike such an exquisite pose.
Looking up I don’t think anything had ever been more green!!
And everywhere the freshest most delicate soft leaves kissed by rain. Reach out and touch some as you pass, now while they are still so young, they really do feel incredible, this new growth that has burst into being from such seeming barrenness.
The new leaves remind me of the coriander, and eating this fresh green hummus earthed by the sanchal and packed with nutrients and life-giving goodness is just so right!
Sanchal (black salt), is a great favourite of mine, it’s sulphuric and earthy in flavour and packed with minerals. You may have had it in scrambled tofu. It goes beautifully with the citrus zing and really earths the flavour of the hummus. I loved using lime as well as lemon, it especially goes with the spinach and sanchal, and adds its brightness in such a beautiful (green themed) way.
One of my favourite snacks or light meals is hummus and carrot sticks. The hummus is filling, it’s altogether alkalising, anti-inflammatory, prebiotic and super healthy, light and easy to digest, and packed with energy and goodness. If I’m eating this I know I am doing the right thing and giving myself the best kind of food.
Lemon and lime spinach hummus is great as a spread, or a dip, for crudité or chips like these parsnip ‘chippy’ chips or crispy sweet potato chips, and also as part of a more substantial meal, in a wrap with falafel and salad, or just salad. It’s a versatile dish. Try it with puffed buckwheat cakes, or buckwheat bread toast and avocado. If you can eat nightshades it is super delicious with roast peppers (my old great favourite). Now I so often turn to the freshness of a carrot stick and a zingy, goodness packed hummus dip for an (everyday) treat, only with this spinach hummus it’s extra special ♥
- 2 cups cooked chickpeas
- 100g raw spinach
- 2 medium sized garlic cloves
- 1/2 tsp sea salt/ pink Himalayan salt
- 2/3 tsp sanchal (black salt), optional
- 5 tbsp tahini
- 2 tbsp extra-virgin olive oil, more to taste
- 1/2 tsp finely ground black pepper
- 5 tbsp lemon juice
- 2 tbsp lime juice
- fresh coriander, optional
Blend all the ingredients except the coriander (although if you love fresh coriander you could add some to the mix it's delicious too). You can blend till smooth, or have it rougher, as you prefer. I have made a fairly low fat fresher tasting hummus here, but more olive oil would make it richer and even more creamy.
Garnish with fresh coriander if it pleases you, also fresh basil and mint are delicious.
Keep refrigerated until use. It tastes even better after a few hours as the flavours absorb. Keep only a few days. Refresh with a squeeze of lemon or lime and salt to taste.
Freshly cooked chickpeas are tastier, and you can make sure they are reallly soft ad creamy when blended which is good for hummus, soak them for 8 hours or overnight with a dash of acidity to make them easier to digest and their goodness more bio-available, but canned is fine too if that's what you have.
Black salt is widely available online and at health food shops and international supermarkets, it adds a savoury depth to the hummus and really compliments the citrus, but if you don't have any then up the salt, to your taste, it's still really good without.
I’ve been reading… Ian Banks The Wasp Factory