A refreshing summer twist on hummus- Basil hummus!
I had a beautiful bunch of basil sitting in my kitchen... and I thought hmmm... I love pesto... and I love hummus- so voila!
This recipe is super fast, healthy and super creamy for dipping veggies, tomatoes (think caprese), or any cracker or chip of your choice, or as a layer on a sandwich or “meal in a bowl”.
1 can garbanzo beans (15 oz)
1 cup sweet basil leaves
1/3 cup raw cashews, roasted
2 tbsp extra virgin olive oil
2 tbsp water
Salt to taste
3 garlic cloves, peeled
1/4 cup fresh lemon juice
1/4 cup tahini
1. Throw it all into a food processor
2. Pulse until smooth & creamy
Garbanzo beans have protein & fiber (prebiotics!) to keep you full & the cashews & tahini add a whole food source of healthy fats
🌱 Basil leaves contain Eugenol- an aromatic oil that has anti-inflammatory properties
What is your favorite way to enjoy hummus?