Radishes are overrunning my garden now! If you grow radishes, I’m sure yours are too. But today, I’m focusing on the part I suspect most people toss away – the greens!
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. So today I bring you Radish Green Hummus! This is ideal for those older leaves that tend to get a little spiky!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. And let’s not overlook how nutritious radish greens actually are!
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! And if you make radish green hummus, let me know!
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!
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
- 1-3 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.