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scroll down for some of mine…
Chickpea – 200gms
Spinach – 75gms
Ground Cumin – 1tsp
Water – 4tbsp
Grated Ginger – 2tbsp
Asafoetida Powder – 1/4tbsps
Salt to taste
1 medium sized Courgette diced
Lemon juice – 2tbsp
Tahini – 100ml
Olive oil – 4tbsp
Chilli powder to taste
Yogurt – 4tbsp
Microwave the diced courgettes for 8-10mins.
Sauté the spinach for 3-5minutes
Soak the chickpeas overnight. Boil them till they are soft. Drain them well and combine with rest of the ingredients- courgette, spinach, lemon juice, ground cumin, tahini, water, olive oil, grated ginger, chilli powder ,asafoetida powder, yogurt and salt.
Put the mixture into a food processor and blend.
Pour the hummus into a serving bowl, creating a small well in the centre of the serving bowl and add extra virgin olive oil in it.
This can be refrigerated and consumed up to 3 days from the day of preparation.