Spring cleaning should not be confined to the house! Full your body with Satvic foods, cleans the mind with meditations and the body with YOGA of course : )

Send us your favorite spring clean diets to Fee@albanyyoga.co.nz
scroll down for some of mine…

Ingredients
Chickpea – 200gms
Spinach – 75gms
Ground Cumin – 1tsp
Water – 4tbsp
Grated Ginger – 2tbsp
Asafoetida Powder – 1/4tbsps
Salt to taste
1 medium sized Courgette diced
Lemon juice – 2tbsp
Tahini – 100ml
Olive oil – 4tbsp
Chilli powder to taste
Yogurt – 4tbsp
Method
Stage 1

Microwave the diced courgettes for 8-10mins.
Stage 2

Sauté the spinach for 3-5minutes
Stage 3

Soak the chickpeas overnight. Boil them till they are soft. Drain them well and combine with rest of the ingredients- courgette, spinach, lemon juice, ground cumin, tahini, water, olive oil, grated ginger, chilli powder ,asafoetida powder, yogurt and salt.
Stage 4

Put the mixture into a food processor and blend.
Stage 5

Pour the hummus into a serving bowl, creating a small well in the centre of the serving bowl and add extra virgin olive oil in it.
Stage 6

This can be refrigerated and consumed up to 3 days from the day of preparation.

Photo: Spring cleaning should not be confined to the house! Full your body with Satvic foods, cleans the mind with meditations and the body with YOGA of course : ) Send us your favorite spring clean diets to Fee@albanyyoga.co.nz scroll down for some of mine... Ingredients Chickpea - 200gms Spinach - 75gms Ground Cumin - 1tsp Water - 4tbsp Grated Ginger - 2tbsp Asafoetida Powder - 1/4tbsps Salt to taste 1 medium sized Courgette diced Lemon juice - 2tbsp Tahini - 100ml Olive oil - 4tbsp Chilli powder to taste Yogurt - 4tbsp Method Stage 1 Microwave the diced courgettes for 8-10mins. Stage 2 Sauté the spinach for 3-5minutes Stage 3 Soak the chickpeas overnight. Boil them till they are soft. Drain them well and combine with rest of the ingredients- courgette, spinach, lemon juice, ground cumin, tahini, water, olive oil, grated ginger, chilli powder ,asafoetida powder, yogurt and salt. Stage 4 Put the mixture into a food processor and blend. Stage 5 Pour the hummus into a serving bowl, creating a small well in the centre of the serving bowl and add extra virgin olive oil in it. Stage 6 This can be refrigerated and consumed up to 3 days from the day of preparation.