Spring Spinach Hummus

Spring brings so many fresh greens and herbs and a deep desire to lighten and freshen our meals. We're coming out of heavy soups and stews, roasted winter squashes and rich potato dishes. This is the time for light meals full of fresh veggies and lots and lots of leafy greens.

My fall crops that overwintered are beginning their harvest so many of my meals feature these hardy greens that are, pardon the pun, springing to life in otherwise barren garden beds.

This hummus is hearty and packed full of protein but also features crisp and fresh flavors. Everything you could ask from a spring meal. Pair it with sliced veggies, olives and some homemade flat bread. Add a dallop of plain greek yogurt, a handful of almonds, or even some feta cheese to round a complete, flavorful meal.

This flat bread is my favorite recipe and will be featured in my cookbook Breads For Everyday Baking which releases May 1st, 2021. It's soft and pillowy and extremely quick and easy to whip up. I made this plate up for a quick and delightful lunch on a lovely spring day. Even with pouring rain outside, it felt like spring around our dining room table.

Hummus can be made so many ways but I always prefer something green in mine. I have a fascination with bright green food and drink. This one features spinach, basil and a nice bright lemon. It's a delight on the taste buds!

Spring Spinach Hummus

Ingredients

2 cans chickpeas, drained and well rinsed. For a smoothie hummus, remove skins as well

1/2 cup olive oil

3 good handfuls of fresh spinach

1 bunch fresh basil

4 garlic cloves, roughly chopped

1tsp salt

Fresh cracked black pepper, to taste

Juice and zest of one lemon

Instructions

Add all ingredients to food processor and blend until smooth, approximately two minutes, pausing to scrape down sides. Serve immediately or chilled. Lasts for 3-4 days in refrigerator.

Comments

Two Hour, No Knead Artisan Bread

When I think of a lovely little witch's cottage, I am immediately drawn to smells. Incense smoke and lemon cleaners. Honeysuckle in the summer and pine in the winter. And always, through it all, the scent of freshly baked bread. Rare is the day there's not a loaf of bread baking in my oven. It is a staple of of evening meal, the loaf sliced right as we fill our plates, the golden pad of butter sitting on the table. Some days it's a sourdough loaf I've worked on for since the night before. Sometimes a quick and simple Italian or French loaf. But more often than not, as my day is filled with other chores, tending animals and gardens and children and home, it's this bread. Perfectly crusty on the outside. To die for soft and springy on the inside. That rich yeasty taste you crave from a homemade bread. I firmly believe the difference between a house and a home is the bread that gets eaten there. This one makes the arena of homemade bread open to...

Spring Foraging in the PNW

As spring arrives to the PNW, we start to look forward to warmer (possibly) dryer weather but it's all that rain that has the first plants peeking their heads out of the earth, coming back to life after their long winter slumber. For me and my children, spring often means lots and lots of walks through the woods behind our home. There we watch the birds build their nests, take note of what's blooming that wasn't before, watch the creek to see how high or low the water is, and (my favorite) begin our foraging season. Today I want to show four of our favorite edible and medicinal plants that are readily available in early spring. You can find separate posts with more detailed info on each plant. This is just an overview of one of my foraging trips in early spring. Yesterday I set out with my trusty foraging bag (a macrame jute bag with a long strap), my camera and, most unusually, all alone. Normally my kiddos will join me when I go walking but sometimes the peac...

The Creamiest Plant Milk

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us. I've been making plant-based milk myself for several years now. This simple recipe creates the creamiest milk, and totally satisfies every vegan milk need. I've used it on cereal, mixed with chocolate syrup to make the kids chocolate milk, in baking, in my coffee, as the base for cream sauces... It's delicious and creamy and absolutely perfect. I think one of my favorite things about this recipe is that when you heat this milk up for a sauce, it will thicken up all on its own, just like real cream. Which makes it absolutely perfect for making alfredo sauce or a base for vegan mac and cheese. It will also help thicken up creamy soups, and creamy soups happen to be one of my favorite things to eat ever. Not a single stor...

The Cottage Farm Witch

Search This Blog