Green Hummus

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Green Hummus I

Clearly I am not a gifted gardener.  I am finding the learning curve to be steep.  Or maybe it is just me.  Root vegetables are not my friend, last year nary a single beet or carrot grew.  It seems that if it is marketed as the easiest veggie to grow, that automatically precludes me from growing it.

So we (hubby and I) plunged into the research, thinking we figured out that root vegetables need more phosphorus.  Dutifully we augmented the soil with bone meal and waited and watched those spring beets again.

This is what we saw.


Two months later, that’s it.  Not a single bulb or even some bountiful beet greens like last year.  Is it possible to get worse at something the more you try?  Seriously.  So, so sad.  By the way that bigger bunch of green in the background is my Kale (fortunately doing much better!).

So we ripped out our little square of beets (love the square foot method, btw).  And replaced it with….zucchini.  I hear the laughter.  If I hear one more story of people being overwhelmed with zucchini because it’s the easiest plant in the whole world, I think I may cry.  I’ll let you guess how many zucchini I harvested last year.

Green Hummus I

Any advice is more than welcome, specifically regarding my nemeses; squash and root vegetables.

Green Hummus I

These beet greens were clearly not going to make a meal, or even much of a garnish, so I decided to throw them in my hummus.   I mixed the beet greens with some kale because it was what I had, but I think it would work equally well with almost any dark leafy green.

The flavor really brightened up the hummus, and added another serving of leafy greens to our day.  I feel a little better now.

Green Hummus I

Green Hummus


  • 2 Cups Chickpeas, Cooked
  • 1 Cup Beet Greens or Kale, Roughly Chopped
  • 1 Clove Garlic
  • 2 Tbsp. Tahini Paste
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Water
  • Juice of One Lemon (approx 2 Tbsp.)
  • 1/2 Tsp. Salt
  • 1/8 Tsp. Pepper


  1. Combine all ingredients in a food processor and pulse until smooth. They can also be combined using an immersion blender. Taste and adjust salt and pepper if necessary.

Shared with:  Whole Foods Wednesday

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  1. says

    What a great recipe here! I’ve never met a homemade hummus I didn’t like.

    And I sympathize with your gardening disappointments. I’m taking a break from it this year. Thanks for your visit!

  2. says

    Just in case you see the beet greens on my blog today, please know that I had nothing to do with the growing of them (OK, I paid our farmers back in the wintertime when I signed up for the CSA season, but that’s all). I just love to eat them.
    I won’t say that I’ve given up on growing anything in particular, but I will tell you that I tried for years to grow zucchini in our place in Virginia without success. Though here in OH it volunteers itself straight out of the compost bin. Go figure. I pretty much let the garden grow what it’s going to grow, then figure out what to do with it all.
    Your hummus looks quite tasty–thanks!

  3. says

    I hear you on not being able to grow “easy” plants…I kill everything! I don’t mean to, but it happens almost every time. I am, however, doing pretty well with my cactus. He’s not dead, yet, anyway.

    Your hummus looks very pretty! I wonder if my husband would like it this way?

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