ASHWAGANDHA GREEN HUMMUS SALAD

MAKES

2 servings

PREPARATION TIME

Quick

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.

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