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Homemade Chlorella Hummus with Sun Dried Tomatoes
By Aiko Jin
Estimated reading time: 2 minutes
Here at Sun Chlorella USA, we’re all for eating snacks made with whole foods that are great for your health and soul. What’s our current obsession? –Hummus! Specifically, homemade chlorella hummus that’s creamy, nutty, and packed with plant-based goodness.
Why should you eat hummus? Both chlorella and chickpeas are a great source of plant-based protein and fiber—in fact, chlorella’s protein-to-weight ratio is superior to that of chicken or beef! This will not only keep you feeling full longer, but might also promote digestive health, making sure your digestive system is happy and healthy. Plus, by adding chlorella to your daily regimen, you’re getting even more benefits, such as vitamin B12 (the only plant source!) and all 9 essential amino acids, as well as the rejuvenating power of Chlorella Growth Factor (CGF), which is unique only to chlorella. So go ahead and spread a generous amount over some whole grain pretzels or pita bread, and enjoy with your afternoon tea. Happy snacking!
Recipe by Christine Haine
2 cans organic garbanzo beans, drained and rinsed
½ cup cut cherry tomatoes
¼ cup tahini sauce
¼ cup olive oil
2 tbsp sun-dried tomatoes
Dash Himalayan salt, white pepper
1-2 tsp Sun Chlorella® Powder
2 tbsp fresh squeezed lemon
Dash of your favorite sweetener
Trim some fresh organic cilantro
Pita chips, for serving
Heat the garbanzo beans in sauce pan till tender.
Transfer the beans into a large bowl, mash the garbanzo beans with the tahini sauce, olive oil, himalayan salt, white pepper, Sun Chlorella Powder, lemon, and sweetener until soft and smooth. (you can also use a food processor if you have one)
Let cool for about 20 minutes in the fridge.
Next, stir in the cherry tomatoes, sun-dried tomatoes, and cilantro.
Serve with pita chips or whole grain pretzels and enjoy!
*Note: This hummus has a thicker texture and consistency than store-bought hummus. If a creamier hummus is desired, use a food processor to process the garbanzo beans, adding 1 Tbsp of water at a time until desired consistency is reached.
Author: Aiko Jin