Summer is the best time to review your eating habits and bring something healthy and delicious to the table that serves as a meal. One of my strong points are the “green” legume creams, accompanied by carrot sticks, raw courgette, celery, raw fennel and radishes. They are a perfect and lightning-fast summer dinner. Here, for example, is the recipe for green hummus , a cream of chickpeas and leafy vegetables that is delicious and quick to make.

GREEN HUMMUS RECIPE This hummus light
recipe includes:

A tin of chickpeas (drained weight 240 gr)
half a clove of garlic (optional) or 1/4 of Tropea onion
a generous handful of parsley (50 gr) without the stems
a generous handful of rocket (50 gr)
6-7 pistachios or alternatively a teaspoon of tahini
the juice of half a lemon
a dozen pitted green olives
1-2 tablespoons of water
a tablespoon of oil
salt, pepper, oregano

Simply blend all the ingredients in a blender and put the mixture in the fridge for at least an hour before serving. It can be served with hard-boiled eggs in wedges, slices of cucumber, carrot, celery or fennel wedges, radishes, date tomatoes and slices of toasted rye bread or wasa crackers.
The calories are 220 per half serving. The cream is for two people, but it can become a quick and summery appetizer for several people.