Ashwagandha green hummus salad

Ashwagandha green hummus salad

Ashwagandha is an ancient plant medicine that can soothe and repair the nerves in the body, and among many other benefits, helps with stress management and our flight or fight response. You can add it to tonics and drinks, or just add this powerful medicine to your food.

2 servings




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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


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.

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