green garden salad hummus

23rd January 2014


I spent the last couple of days transplanting tiny, green, little seedlings of fennel which have self-seeded from the summer blooms; naturally dried, some saved, and some haphazardly sprinkled or wind-carried in all sorts of unusual places throughout the garden. This IS what I LOVE about a garden left to self-seed.  There is always something to be found where you least expect it, or not expect at all.

I love that it makes me get my hands and knees dirty so that I notice all the infinite little beauties all around me.  The wild rocket is popping their heads up everywhere.  I have blankets of small parsley seedlings and more green blankets of coriander seedlings, which make the most delicious addition to green salads.


This hummus goes very nicely with this beetroot salad and served with these sweetcorn and chard pancakes. A perfect light dinner or lunch.

a wintergreen garden salad hummus

Inspired by a vegetable garden.

It is important for the celery and fennel to be very fresh and finely chopped.


1¼ cups dried chickpeas

tsp bicarbonate soda

½ tsp cumin seeds

½ cup tahini

juice of ½ lemon (approximately 2 Tbsp)

salt to taste

½ cup ice cold water

1 cup celery, finely chopped 

1 cup fennel, finely chopped

big handful finely chopped fresh coriander

2 Tbsp finely chopped fresh dill

rind of one lemon

sprinkling spicy paprika powder


1.  Soak the chickpeas overnight with double their volume in water – the next day, drain and rinse.


2.  Place the chickpeas and bicarbonate of soda in a saucepan and generously cover with water, bring to a boil, skimming off any foam that comes to the surface – simmer uncovered until the chickpeas are soft, about 1 – 2 hours depending on the type and freshness of your chickpeas.  You will need to add more water as they simmer.  Once done the chickpeas should be quite soft but not mushy – drain and set aside.

3.  Dry roast the cumin seeds in a small pan, when lightly toasted turn off the heat and grind to a powder with a mortar and pestle – set aside.

4.  Transfer the chickpeas to a food processor, run the machine, stopping and scraping down the sides occasionally, until the beans are crumbly.

5.  Pour in the tahini, add the cumin, lemon juice, salt, and blend again until well combined.  With the machine still running, start drizzling in the ice water, so that the hummus starts to become fluffy and aerated.  Depending on the beans you may not use all the water, or you may need more.  Taste and adjust to your own personal taste by adding more tahini, lemon or salt – set aside while preparing the vegetables.

6.  Finely and thinly chop the fennel and few fronds, celery and few leaves, fresh coriander and dill, place in a large shallow bowl and stir in the blended chickpeas.

7.  Combine well, adjust the seasoning, adding more salt or lemon to taste. Glug a good helping of olive oil around the hummus, sprinkle on the lemon rind and hot paprika.  Serve as above or with these crackers, vegetable sticks or in sandwiches.


Goodness shared from Stacey

“I am happy!!” almond sunflower hummus

18th May 2010


This recipe was inspired by a raw food book called, “I am Grateful ” – Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart.   All the recipes in this book, and on the menu in their cafe, have self-affirming names like, “I am adoring”, “I am loved” or “I am fulfilled”. This hummus is, “I am Happy”.   Terces says, “The Cafe Gratitude menu gives you the opportunity to start practising saying something new and affirming about yourself by simply placing your order, and encouraging customers to order what they want in life.  Then when the servers bring their food and drinks, they place them down saying, ” You are adoring, “You are loved” or “You are fulfilled,” and, of course, “You are happy!”

So when you make this hummus, say to yourself, “I AM HAPPY!!!”  What a great way to approach food.  The book was a present given to me by Anna when she returned from a trip to California.  She said the food in this restaurant was amazing, joy-filled and delicious.  There is also a recipe using the left-over almond pulp and finely chopped pine nuts.  This mixture can be used in nori rolls instead of rice.  I haven’t tried this yet, but it does sound delicious, even more so by adding sprouts, avocado and grated carrot.

You can be creative and add all sorts of things to this hummus to give it a different colour, taste and texture.


almond sunflower hummus

Makes about 1½ cups


½ cup sunflower seeds (soaked for at least 4 hours)

¼ cup almond pulp from making almond milk  ( If using whole almonds, soak overnight with the sunflower seeds and peel before grinding)

1 medium zucchini (about 1 cup of sliced zucchini rounds)

– ½ cup raw tahini

zest & juice of one lemon

1 tsp grated fresh turmeric

1 tsp cumin powder (cumin seeds, dry roasted and then ground roughly in a mortar & pestle)

¼ cup almond milk/water

2 Tbsp fresh coriander

salt & pepper to taste


1.  In a food processor, process the almond pulp and soaked sunflower seeds until roughly ground.

2.  Add the remaining ingredients and begin again to puree the ingredients, adding the almond milk until you reach a creamy texture (or one that you desire).

3.  Taste the hummus and adjust any ingredients to your liking – lemon juice, cumin, olive oil.

4.  Drizzle with olive oil and dust with more cumin and a sprinkling of hot paprika.

‘Can you see the source of happiness is being happy?’ …Cafe Gratitude…


Goodness shared from Stacey

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