Experience Nutrition: Farm-to-Table with The Farm at South Mountain: Green Hummus

By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.

This week I decided to experiment with hummus and the Soil & Seed Garden’s Chrysanthemum Greens and Onion Dill, enjoyed with Roasted Diplomat Broccoli and Radishes.

Let’s take a look at the Winter CSA in March 2019

Especially inspired by the Chrysanthemum Greens and Onion Chives

Winter Farm-to-Table Hummus and Roasted Veggies Recipe

GREEN HUMMUS RECIPE

Simple Ingredients

• 2 cups cooked chickpeas (garbanzo beans)
• ⅓ cup chickpea water
• 3 tbsp tahini (sesame seed paste or sesame seeds)
• 2 tbsp fresh grapefruit juice (or lemon juice)
• 3-4 stems Shungiki (Chrysanthemum Greens)
• 8-10 Onion Chives
• Pinch sea salt
• 2 tbsp organic extra virgin olive oil

Simple Steps

• Place all ingredients (except olive oil, greens, and chives) into high-speed blender (such as Vitamix) or food processor.
• Blend until smooth.
• Add in the greens and chives, and blend.

• With food processor running, stream in olive oil.
• After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.

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ROASTED DIPLOMAT BROCCOLI & RADISHES RECIPE

Simple Ingredients from the Soil & Seed Garden

• 10-12 radishes, sliced
• 3-4 Diplomat Broccoli stalks, sliced

Other Simple Ingredients

• 2 tbsp organic extra virgin olive oil
• 1/2 tsp sea salt

Simple Steps

• Pre-heat oven to 425 degrees F.
• Slice veggies into bite-sized pieces.
• In a bowl, gently coat veggies with olive oil and a pinch of sea salt.

• Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.

• Roast for 12 minutes.
• Flip veggies.
• Roast for another 12 minutes.
• Plate veggies with the hummus.

Mise en place for the Hummus. Broccoli. Radishes.

The plating of the hummus…

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INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE

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Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods”

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COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA

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Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm

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Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

 

 

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Another look at the Mise en Place for the Green Hummus. Diplomat Broccoli. Radishes. Plus, Red Beet and Red Dragonfruit Hummus for plating.