Vegetable Hummus Dip
Since moving to London, my husband and I have been hosting quite a few lunches with a great bunch of people from our church. I love putting together the lunches on the weeks we do it “homemade” style and love how people end up hanging around most of the afternoon just chatting, yelling at the cricket and eating food. I made this vegetable hummus dip for the first time this past Sunday while prepping all the food in the morning and it’s one of those ridiculously good recipes that just happen. In the moment of the experiment, I didn’t keep track of quantities so my morning today was spent trying to re-create this dip that everybody loved so much. My son, August, approved and was pretty excited about it and managed to cover his entire self (and some of the wall) in the stuff within a few minutes.
As the name of this post implies, this dip is full of raw vegetables, but by simply tasting it you’d never know. I mean, who would’ve thought that a simple mix of raw carrots, zucchini, spinach & pumpkin seeds could come out tasting like hummus?! This vegetable version is bean free, super light and bursting with flavor & great nutrition.
Nutritionally this veggie dip is very rich in beta-carotene, vitamin C & folate, making it great for the skin. Vitamin C from the stimulates the formation of new skin cells and is a potent antioxidant that protects the skin and reduces signs of ageing. Beta-carotene, on the other hand, boosts the natural glow of the skin and also reduces the appearance of wrinkles and ageing signs. (Read more about how beta-carotene improves your skin in this research-based article: Eat your way to glowing skin). The poppy seeds were added mostly for fun and because I think they look pretty on the bright green. If you’re not a fan of these you can easily leave them out.
Serve it with…
- My chia seed crispbread crackers.
- Raw vegetable sticks (carrot, celery, bell peppers).
- As a spread on my healthy nut & seed bread, then topped with cucumber or bell pepper.
- 1 cup raw carrots, chopped
- ½ cup Zucchini, peeled and chopped
- 1 cup (or a very large handful) packed raw baby spinach
- 1-2 garlic cloves
- ¼ cup pumpkin seeds
- ¼ cup fresh lemon juice
- ¼-1/2 tsp cumin
- Sea salt & black pepper to taste (I use between ½-1 tsp salt)
- 1 tbsp poppy seeds (optional)
- Chop vegetables and blend all the ingredients together in a high-speed blender, such as a Vitamix, until completely smooth.
- Adjust salt/pepper & lemon juice to taste if needed.
- Serve immediately.