The Perfect Indian Summer Vegan Recipe

By Nicole Dorsey Straff / September 25, 2012

Chef and co-owner of Santa Monica’s Tender Green’s eateries, Chef and owner Erik Oberholtzer offers his ode to late summer’s bounty with his quick-and-tasty hummus.

“Traditional hummus can be one dimensional and pasty, so we add cilantro, arugula, green onion along with the typical fresh lemon, garlic and olive oil, making our hummus green and lively with herbal complexity, said Chef Oberholtzer over bowls of tasty Thai Shrimp Salad and Roasted Roma Tomato Bread Soup (with basil oil). Oh, yum.

The added ingredients give the hummus dish more texture and substance to stand up on the plate, as well as an extra bite in flavor, plus added vitamins and minerals.

Indian Summer Green Hummus (about 5 cups)
–    2 cups spinach
–    1 cup arugula
–    1/4 cup cilantro
–    1/4 cup diced green onion
–    2 small cloves garlic
–    1 cup olive oil
–    4 cups garbanzo beans
–    1/4 cup lemon juice
–    1 1/2 teaspoons salt
–    1 teaspoon pepper

1.    Using a food processor, combine the spinach, arugula, cilantro, green onion and garlic.
2.    Slowly add the olive oil and beans keeping the food processor running.
3.    Finish by adding the lemon juice, salt and pepper. Mmmm, thanks Chef.

Serve this simple, delicous late-summer recipe poolside with wheat chip, atop crisps or as part of any vegan potluck. Or scoop a big forkful and toss into your side salad for extra kick.

Okay, who else is getting hungry around here?

Nicole Dorsey Straff

Nicole Dorsey Straff

Nicole Dorsey, M.S. is a travel and wellness expert who earned a Master’s Degree in the health sciences while writing and editing for industry giants, such as The New York Times, Fitness Magazine and Her true passion is adventure travel and her spa reporting has taken her all over the world.
Nicole Dorsey Straff

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