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St. Paddy’s day week means that we need to be eating allllll the green foods! And while normally this would mean just concocting all of the crazy green cocktails (which I am sure there will still be some of on Saturday) this year I wanted to play with healthier green recipes! And luckily green is one of the healthiest colors out there. It just so happens I am also hosting a neighborhood ladies night this year on the week of St. Patrick’s day, and since I was just posting about how much I love serving hummus at parties, I decided to make a green hummus I could serve to my friends! Win win for everyone.
First I want to go through the three main ingredient differences you will find in this recipe. Why they are added or taken out, what they provide to the nutrition and taste, and how they make for a great hummus! Then I’ll give you some tips on how to ensure your batch is the best it can be! So let’s get started..
Where’s the Tahini?
I know that a common ingredient in most hummus recipes is tahini (a paste made out of sesame seeds), but I am a big proponent of cooking with what you have on hand. Because if I went out and purchased new ingredients for every fun recipe I decided I wanted to try, I’d go broke real fast. And the first time I made my pumpkin hummus I didn’t have any tahini at my house, so I just decided to leave it out and see what happened. And it turned out GREAT! I love that hummus and so has everyone I’ve ever served it to (sooo many times) since. So I really don’t think you need tahini to make a great hummus. But by all means if you disagree and think this is crazy talk, go ahead and add some to this recipe! But if you are like I was and don’t have any, follow my lead and make this without it! I promise you (and anyone you serve it to) will still absolutely love it, and will probably never even notice a difference.
A true spinach and artichoke dip is oozing with cheese (YUM). So we add a special ingredient to kind of mimic that flavor profile – but in a way that works better in a hummus. Even better, it gets you that cheesy flavor without all of the fat and calories! With an ingredient that actually enhances the nutrition of this dish instead. What is this amazing secret ingredient you may be wondering? Nutritional yeast. If you have never cooked with nutritional yeast you need to jump on this bandwagon. It is ahhh-mazing. On popcorn, in sauces, on eggs, for baked goods. It does it all. Don’t know what I am talking about? Check out my post “Nutritional Yeast – What, Why, and How” and learn all about what nutritional yeast is, its nutrition benefits, and how great it can be to add to your cooking!
Now I am sure you were not expecting to see this ingredient in a hummus. But the fun part about collagen peptides is that they can be put in just about anything, and they greatly enhance the nutritional profile of whatever they are included in! I am in the works on a post that will provide you all the great in depth information on just how amazing of a superfood these are. So hold tight and for now trust me when I say they are so worth it! And feel free to do some Google research of your own 🙂
I purchase my collagen peptides from Further Foods. They are a woman-owned and woman-operated business with great products, who donate a portion of their profits to help fund chronic illness and healthy eating programs. And I love what collagen peptides do for my body. So what’s not to support?? If you want to give them a try check out their site here and use the code “DONUTWORRYBEHEALTHY10” at checkout to save 10% on your first purchase!
Tips & Tricks
Here are some tips to follow for making this into that perfect party dish I know you want it to be:
- Drain the chickpeas! This is an important tip. More like a rule than a tip. If you don’t it will be way to thin and watery.
- 3/4 of lemon? What the heck Megan, what does that mean? Yes I really meant to say that! I took my lemon and cut it into four slices. I started with half, decided I wanted more so I added the third, but then came to the conclusion it was at the perfect flavor and texture so I didn’t want to mess with it anymore. Hence the instruction, 3/4 of a lemon! You can use the last slice in a nice big glass of water while you are cooking 😉
- Add the spinach and artichokes into the processor! I thought about waiting and mixing these in by hand at the end, and really struggled on deciding which route to go. But allowing the food processor to blend them really integrated them into the hummus better and got them into smaller pieces than I ever could. And did NOT obliterate them like I was scared it might.
- Make the day before! I think this recipe tastes a lot better if you serve the day after you make it. Sitting in the fridge overnight allows all of the flavors time to really meld together to make it extra yummy. You can still definitely eat the night of if you are too excited to wait (I did that the first go around) and it will still be great!
What is your favorite green recipe to make during St. Patrick’s Day celebrations??