Most people throw away the tops of radishes. But there’s no need to waste that amazingly delicious and healthy part of the radish any longer! This Radish Greens Hummus is simple, and a great way to use even the spikiest of radish leaves!
Radish greens are actually pretty versatile. They can be used in pesto (try this Arugula Pesto with them!) and other sauces (try chimichurri sauce for something different), hummus, soup, or sauteed like spinach. The young leaves can even be tossed raw into a salad.Jump to Recipe
Food waste is a real problem. I discuss it in more in depth in the Zero-Waste Vegetable Skin Crisp post. This is another delicious way to reduce food waste.
Also known as garbanzo beans, these little legumes are so versatile! You see them used in many recipes because they have a mild flavor, so they can be seasoned up anyway you like. Look for no added salt or low sodium chickpeas, since beans are often canned with a lot of salt.
And a fun fact: ‘hummus’ literally means ‘chickpea’ in Arabic!
Chickpeas are high in protein while maintaining an overall low calorie count, making them a great addition to most any eating plan. They are a good source of fiber, and low in fat – particularly low in saturated fat which is know to raise cholesterol. Being a whole plant food, they also contain no cholesterol. And if all that wasn’t enough, they are incredibly tasty! Swoon!
Radish greens are very low in calories, making them a great addition to about anything to increase the flavor without undoing your day. They are a good source of potassium – important for heart health! Not to mention, they are great sources of vitamins A and C, and calcium. Greens across the board are good sources of iron, and radish greens are no exception. Wow! Why are we not eating these more?! (1)
Radish greens, like their root counterparts, have a slight peppery flavor, much like arugula. In fact, radish greens are a great substitute for arugula in recipes that call for it. Get creative and see what you come up with!
In this recipe, parsley adds a bright freshness that offsets the radish greens perfectly. Parsley is an excellent source of Vitamin K, and also a good source of vitamins A and C.
There isn’t a great substitute for parsley if you don’t have it. You’d probably be best to just leave it out. Don’t use dried parsley for this.
High in monounsaturated fats, it’s one of the heart healthiest oils you can get. Extra virgin olive oil is considered the best, but it’s not great for cooking. It would be great for this hummus recipe! If you want a great all purpose oil, regular olive oil is good. You can also use grapeseed oil or avocado oil.
Garlic, Cumin, and Lemon Juice
Mainly flavoring agents, these ingredients are also packed with nutrition. Lemon juice and garlic are high in vitamin C, and all three contain antioxidants important for heart health. Use herbs and spices liberally!
Tahini is a paste made of sesame seeds. It’s high in protein, and add creaminess to hummus. If you don’t have tahini, you could use another nut butter like almond butter or cashew butter. Peanut butter may be too strong in flavor, but you could try it in a pinch.
It’s also possible to just leave it out. My Basic Pantry Hummus shows you how.
How to Make Radish Greens Hummus
First, make sure all your radish tops are rinsed and dry. Add all your ingredients, except the chickpea liquid, to your food processor or blender. I used Vitamix for this, and it came out exceptionally smooth. A regular food processor will do the trick though, you just may notice some green specks in your hummus, as your greens may not puree up as well. Still yummy!
Start the food processor on high, and as it’s running, add the chickpea liquid, one tablespoon at a time, until the hummus has the consistency you like. I used 3 tablespoons in total.
Use this hummus as a dip for crudites (of course), as a sandwich spread instead of mayo, as a pasta sauce, or really get wild, and try it in potato salad! If you make Radish Greens Hummus, I want to hear about it!
Do you use the radish greens? If you do, how do you use them? I’d love to know!
Radish Green Hummus
A delicious, spunky dip that helps you decrease your food waste, using in-season produce! Pass the "yum-mus" please!
- 1 can (1 1/2 cups) Chickpeas, drain and rinse, but reserve liquid from the can
- 1 cup packed Radish Greens, rinsed and dried
- 1/2 cup fresh Parsley
- 3 Tbsp Olive Oil
- 3 Garlic cloves, minced
- 3 Tbsp Tahini
- 2 Tbsp Lemon Juice
- 1 tsp Cumin
- 1-3 Tbsp Chickpea Liquid
Add all ingredients, except chickpea liquid, to your food processor. Process on high for several minutes, until smooth and creamy.
While the food processor is running, add chickpea liquid, 1 tablespoon at a time until desired consistency is reached.