Green Hummus/Sauce

This is a healthy multi-use hummus or sauce. It can be used as vegetable dip, chip or tortilla chip dip, pasta sauce, mayonnaise replacement, or anything you like! I have a tomato allergy, so I often use it as spaghetti sauce and pizza sauce.

Being green, it’s perfect to celebrate St. Patty’s Day. The spirulina is optional. You can make it without it for a neutral colour. You can use other things like beetroot powder if you want to make it pink and get the benefits of beets.

DISCLAIMER: I never really make this the same way twice and I don’t generally measure my ingredients. I tried my best to estimate what I use, but I just throw things in depending on what I have, what I want to use, and to suit my taste.

With the Himalayan salt, I dump a good pile in my hand and toss it in.

Lemon or lime juice can be used in place of apple cider vinegar. I use ACV because I’m intolerant to lemon and lime.

You can use most any oil you want instead of grape seed oil. I’m intolerant to olive oil. I’ve also used avocado oil at times, but it is a heavier oil.

The artichoke hearts are optional, but it helps make a larger amount of hummus/sauce and gives it a subtle lemony flavour, which is nice since I don’t use lemon juice.

For chickpeas, I use Blue Menu brand because it has the most natural ingredients of just chickpeas and water. For this reason, I only partially drain them. If using a brand with more additives, I’ll usually drain and rinse. If you want thicker hummus, be sure to drain or drain and rinse. Leaving in some of the chickpea water (also known as aquafaba) will make it a little runnier, but will firm up more once refrigerated.

If you want to switch things up, you can use white beans instead of chickpeas.