ASHWAGANDHA GREEN HUMMUS SALAD

ASHWAGANDHA GREEN HUMMUS SALAD

Jul 21, 2023Team MDS

MAKES

2 servings

 

PREPARATION TIME

Quick

 

METHOD

STEP 1:

Drain the chickpeas and keep the brine. Add all the ingredients into a blender and blend until smooth. Make sure you taste it and see if it needs a little more lemon or salt.

 

STEP 2:

For the salad, coat the asparagus and broccoli in olive oil and lemon juice, and cook them over the coals – really such a nice thing to do on the braai. But you can do this in a frying pan too, it is still delicious.

 

STEP 3:

Pour the hummus onto a plate with a lip or a large bowl and arrange your salad around the side in a half moon. Sprinkle with pumpkin seeds or hemp seeds and serve.

 

INGREDIENTS

For the sauce:

  • 1 tin chickpeas
  • ½ C green peas, cooked
  • 1 bunch parsley, juiced (optional)
  • 2 cloves garlic
  • ½ lemon, juice
  • 1 tsp cumin powder
  • 2 Tbsp tahini
  • 1 Tbsp Ashwagandha Powder
  • 1 tsp salt
  • ¼ C olive oil
  • ¼ C aqua faba (chickpea brine from the tin)


For the salad:

  • Mixed lettuce (try chicory and cos)
  • 5 spears asparagus
  • 6 – 8 tender stem broccoli
  • ½ avocado
  • Handful pumpkin seeds, toasted
  • 1 lemon
  • Olive oil

Organic Ashwagandha

Size
 
R 253.00
 

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