Green Goddess Hummus

A vitamin-packed, superfood hummus recipe made with green peas and spinach.

JUMP TO RECIPE

The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.

The Angel Baby LOVES hummus. The first thing she ever learned to “cook” was hummus from a children’s recipe book I bought her for Christmas once upon a time. She wanted to make her own because she’d gotten so used to homemade and the good stuff in restaurants, she really didn’t like the store-bought stuff (me either, girl, me either). Her love for hummus hasn’t waned so fresh hummus is something we have around a lot!

We’re all trying to eat healthier at my house. I gained like 11 pounds since Thanksgiving 😐 (not even kidding) so I’ve been trying to make salads more exciting. I bought a bottle of Green Goddess salad dressing and you’d think I just reinvented the wheel! My peeps are scarfing down anything they can dip in the dressing so I thought I would capitalize on their enthusiasm and make a Green Goddess Hummus.

Since we’re all suckers for a theme, I served it with a platter of green-only veggies. It was a HUGE hit! They were all so into the GREEN theme they didn’t seem to notice they were eating healthy stuff.

And the best part? The hummus was AMAZING. This recipe makes a huge batch and we’re barely have any left after eating on it all weekend.

SPLIT PEAS

• Dietary Fiber – Dietary Fiber stimulates digestion and peristalsis, helping to relieve indigestion and constipation problems.
• Protein provides the building blocks needed for cellular growth. It also provides the body with an important energy source.
• Iron – Iron, found in red blood cells, is an integral part of hemoglobin. Hemoglobin carries oxygen from the lungs to the cells. Iron is an essential component of many enzymes necessary for various chemical reactions in the body.
• Calcium – Calcium is an important mineral for bone and teeth growth and maintenance. It is also an important mineral in terms of cardiovascular function.
• Manganese – Manganese aids in the metabolism of food as well as promotes normal functioning of the nervous system. Manganese works as an antioxidant to help prevent cancer and heart disease.
• Magnesium – Magnesium helps to keep muscle and nerve tissues functioning normal, as well as promotes a proper heartbeat. It also assists in the support of a healthy immune system and keeps bones strong.

GARLIC

• Vitamin C – Regular consumption of foods rich in vitamin C helps the body develop resistance against infections and scavenges harmful, pro-inflammatory free radicals. Vitamin C also helps to prevent respiratory problems such as asthma and lung cancer. Vitamin C has been shown to lower blood pressure, and therefore lessen the probability of hypertension.
• Vitamin B6 – Vitamin B6 helps to keep your immune system in good working order. It aids in the breakdown of fats, carbohydrates and amino acids while helping to maintain the health of lymph nodes. Additionally, vitamin B6 helps to regulate blood glucose levels.
• Manganese – See above, also in Split Peas

SPINACH

• Vitamin K – Vitamin-K plays an important role in bone metabolism by promoting osteotrophic activity in bone cells. Vitamin K also acts to clot open wounds and prevent excessive bleeding. Healthy vitamin K levels lower the release of the glycoprotein interleukin-6, a marker of inflammation within the body.
• Vitamin B12 – Vitamin B12, or folic acid, helps to preserve neurological function and DNA synthesis. It also plays a key role in the health of red blood cells. The nervous system relies on vitamin B12 for proper function as well.
• Iron – See above, also in Split Peas
• Manganese – See above, also in Split Peas AND Garlic
• Magnesium – See above, also in Split Peas
• Vitamin C – See above, also in Garlic

OLIVE OIL

• Vitamin E – Research has shown that vitamin E possesses anti-inflammatory effects that can combat arthritis, rheumatism, asthma, and other inflammatory disorders linked to chronic inflammation. Vitamin E also improves the body’s metabolic function.
• Omega Fatty Acids – Omega fatty acids are unsaturated fatty acids which help reduce the risk of stroke and promote healthy heart and circulatory functions.
• Vitamin K – See above, also in Spinach

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Yield: 16-18 servingsAuthor: Mandy Rivers | South Your Mouth

Green Goddess Hummus

Ingredients:

• 1 20-oz. bag Hurst’s Green Split Peas with Ham Flavor
• 10 cups water
• 5-6 cloves of garlic (or to taste)
• 1 tablespoon tahini
• 2 packed cups fresh spinach
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/4 cup fresh lemon juice
• 1/4-1/2 cup olive oil

Garnish (optional):

• Olive oil
• Fresh cracked black pepper
• Finely chopped cilantro or parsley

Instructions:

Combine dried peas and water in a large pot. Set aside seasoning packet to add later. Bring water to a boil, cover pot then reduce heat to medium-low and cook peas for 20 minutes. Add seasoning packet then continue cooking for 10 minutes or until peas are tender. Drain peas then allow to cool for 30 minutes. Do not rinse.

Add garlic, tahini, spinach, salt, cumin, lemon juice and 1/4 cup of olive oil to a blender then pulse until spinach is pureed. Add well-drained cooked peas to blender then blend on a low setting until smooth. Add additional olive oil if needed to get a creamy consistency. Taste for salt then add more if desired.

Pour into a serving bowl then refrigerate until chilled. To serve, drizzle with more olive oil then top with fresh cracked black pepper and finely chopped cilantro or parsley (I love cilantro so that’s what I use).

Serve with an assortment of veggies and/or pita. I got my crew to eat ALL SORTS of green veggies by serving it the way I did here. I used only green stuff so they get excited about the green theme.

Refrigerate to store in an airtight container up to one week. 

Notes:

• Most lemons yield about 1/4 cup of juice but I usually buy two just in case one isn’t enough.
• Tahini is a sesame seed “butter” or paste that is very common in hummus. Sometimes I have a hard time finding it so I’ve often made my hummus without it. It’s better with the tahini but it won’t be the end of the world if you don’t use it.
• I loved using the Hurst’s Green Split Peas with Ham Flavor rather than plain split peas because that tiny hint of smoky flavor is DIVINE with this hummus (I cooked it with 10 cups of water to ensure the flavor wasn’t overwhelming).
• You can make this using a food processor if you prefer but I think the spinach processes better and things are just generally smoother when I use a blender.
• I snipped the stems off my spinach to ensure things were extra smooth. When measuring the spinach, just keep adding leaves into your measuring cup and packing them in there until it’s full.
• Add fresh tarragon to yours if you want it to taste more like the actual Green Goddess dressing.

Recipe for Green Goddess Hummus

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