green spirulina hummus
Dips & Dressings,  Snacks

№5 Green Spirulina Hummus

Are you #gogreen person? Haha, then welcome to the club!

I wasn’t always a green fan, not at all…

I still remember these moments at Vitalvibe when Jirka made barley grass drink – ohhh my, it was so gross – looking back I know why!

I used to make 12-banana smoothie every day before I started at Vitalvibe. There, things started changing and I slowly cut down to 6-banana smoothie a day – my point is that I was used to so much sweetness that anything that wasn’t sweet (as barley grass drink in this case) was gross. When I left Vitalvibe in June 2016 I was running on 3-4 bananas a week.

What I added instead was ‘fatty’ food like cashews or cocoa nibs andddd tons of spirulina, barley grass and chlorella! (I could see the change on my body, it became leaner and stronger, I started lifting heavier weights as well.)

My taste buds changed when I went vegan (1,5 years before starting at Vitalvibe) but after reducing all the bananas – my taste buds went crazy and flavors became more intense!

green spirullina hummus
green spirulina hummus 2

Today, having a barley grass drink in the morning is a routine, rice noodles with spirulina is an addiction and eating 100 chlorella tablets a day is normal. (chlorella, it comes and goes in waves – some days I have even more than 100 tablets, some days I have less, and some days I have none.)

I learned to listen to my body and it literally asks when it wants more greens.

My love for spirulina…

I love spirulina so much that I was looking for different ways to use it in my recipes and tadaaa hummus happened to be one of them.

Here it is, I hope you will enjoy it as much as I do!

Love, Denisa♡

what you need

These are the ingredients you need to make №5 Green Spirulina Hummus recipe:

Put all the ingredients into your blender and blend for up to 1 min. You decide what you like – maybe more salt, maybe
more water or spirulina. Adding more water will make the hummus creamier.

Store in fridge for up to 10 days.

10 MINS

High-speed blender, Glass jar, Scale

Gluten-free, Vegan, No artificial sugar, Soy-free, Corn-free

INGREDIENTS:

DIRECTIONS:

  1. Put all the ingredients into your blender and blend for up to 1 min. You decide what you like – maybe more salt, maybe
    more water or spirulina. Adding more water will make the hummus creamier.
  2. Store in fridge for up to 10 days.
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⭐︎ CHICKPEAS: You can use canned chickpeas, but I prefer soaking and cooking my own. I use a pressure cooker because it makes chickpeas soft. You can cook more and store it in your freezer and take it out when needed for either hummus or other recipes. I will share with you HOW TO soon.

⭐︎ PINK HIMALAYAN SALT: I like to use pink Himalayan salt because of the great mineral content that our bodies can benefit from.

⭐︎ TAHINI WITHOUT SALT: I prefer using tahini without salt and adding my own salt instead. In most cases, we don’t know
what kind of salt was used in the tahini with salt. Therefore, it is better to add our own salt where we know the source.

⭐︎ SPIRULINA: Contains a great amount of chlorophyll and is an amazing protein source.

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When I turned 100% vegan and started with a plant-based lifestyle back in July 2014 I used to have a hand blender (we all have been there❀). It took me almost 2 years before I got my first high-speed blender.

Talking from my experience: Investing in a good high-speed blender is a great decision. I am using it every single day! I even took it on our vacation to Bali!

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