Green Goddess Recipes | Hummus Recipe | Salad recipe | Healthy Juice Recipe
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veganplant-basedgluten-free
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
sesamegluten
vegetariangluten-free
Salad in Pakistan is often a refreshing accompaniment to meals, particularly during hot weather. It showcases the vibrant produce of the region and is commonly served at gatherings and celebrations. Modern variations may include different dressings or additional ingredients like chickpeas or grilled meats, reflecting global culinary influences.
Ingredients
- ●cucumbers
- ●tomatoes
- ●onions
- ●bell peppers
- ●carrots
- ●lettuce
- ●cilantro
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
- ●chili powder
- ●cumin
- ●feta cheese
- ●avocado
Instructions
- 1Wash all vegetables thoroughly under cold water.
- 2Chop cucumbers, tomatoes, onions, and bell peppers into bite-sized pieces.
- 3Grate the carrots and set aside.
- 4Tear the lettuce into smaller pieces and place in a large salad bowl.
- 5Add the chopped cucumbers, tomatoes, onions, and bell peppers to the bowl.
- 6Sprinkle the grated carrots over the top of the salad.
- 7Finely chop cilantro and add it to the bowl.
- 8In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, chili powder, and cumin.
- 9Pour the dressing over the salad and toss gently to combine.
- 10Crumble feta cheese on top of the salad.
- 11Slice avocado and arrange on top of the salad.
- 12Serve immediately or refrigerate for 15-20 minutes to let flavors meld.
milk
vegangluten-freenut-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●1/4 cup fresh lemon juice
- ●1/4 cup olive oil
- ●1 cup fresh herbs (such as parsley, basil, and chives)
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●Water as needed for consistency
Instructions
- 1In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, fresh herbs, garlic, salt, black pepper, and cayenne pepper (if using).
- 2Blend the mixture until smooth, scraping down the sides as needed.
- 3If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
- 4Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.
- 5Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.
- 6Serve with fresh vegetables, pita bread, or crackers.
Equipment
food processormeasuring cupsmeasuring spoonsserving bowl
Ingredients
- ●1 cup cooked chickpeas
- ●1/4 cup tahini
- ●1/4 cup olive oil
- ●1/4 cup fresh lemon juice
- ●1/2 cup fresh parsley, chopped
- ●1/4 cup fresh basil, chopped
- ●1/4 cup fresh chives, chopped
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●4 cups mixed salad greens
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/4 red onion, thinly sliced
Instructions
- 1In a food processor, combine the cooked chickpeas, tahini, olive oil, lemon juice, parsley, basil, chives, garlic, salt, black pepper, and cayenne pepper (if using).
- 2Blend until smooth and creamy, scraping down the sides as needed.
- 3Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
- 4In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
- 5Spoon the Green Goddess Hummus over the salad and toss gently to combine.
- 6Serve immediately, or chill in the refrigerator for 30 minutes for flavors to meld.
- 7Garnish with additional herbs if desired before serving.
Equipment
food processorlarge bowlserving spoon
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups spinach leaves
- ●1 cup kale leaves
- ●1 green apple, cored and chopped
- ●1 cucumber, peeled and chopped
- ●1/2 lemon, juiced
- ●1 inch piece of ginger, peeled and chopped
- ●1 cup coconut water
- ●1 tablespoon honey (optional)
Instructions
- 1Wash the spinach and kale leaves thoroughly under cold water.
- 2In a blender, combine the spinach, kale, green apple, cucumber, ginger, and lemon juice.
- 3Add the coconut water to the blender.
- 4Blend on high until smooth and well combined, about 1-2 minutes.
- 5If desired, add honey for sweetness and blend again.
- 6Strain the juice through a fine mesh sieve or cheesecloth into a large bowl or pitcher to remove pulp, if preferred.
- 7Pour the juice into glasses and serve immediately over ice, if desired.
Equipment
blenderfine mesh sievecheeseclothpitcherglasses
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