Basil, Lemon and Sea Greens Protein Hummus

In preparation for summer, we’ve got the perfect hummus for you to enjoy as the warmer weather tempts you to bask in the great outdoors. And here’s the best part: It’s quick! Making it from scratch takes less than five minutes and lets you skip the unhealthy fats and high sodium content found in most of the pre-packed options.Serve it on toast, dip your favourite veggies in it, or use it as a rejuvenating facial cream (maybe not that last one, but we can dream). This recipe is low fat and high protein leaving you guilt-free from your afternoon snack! Now if you’ll excuse me, I need to go back to stuffing my guilt-free face.

Chickpeas & Lemon — Improve digestion and aid weight management

Basil — A rare source of Vitamin K that's also full of antioxidants and anti inflammatory goodness

Spirulina & Chlorella — Boasting complete aminos and bioavailable protein, these super proteins carry a high iron content

Try this one out and let us know what you think!

Ingredients

• 1 can chickpeas, drained
• 1/2 cup tahini
• 1 medium lemon, juiced
• 1 handful fresh basil
• 1/2 tsp EarthProof Spirulina*
• 1/2 tsp EarthProof Chlorella*
• 1/4-1/2 cup water
  
  *If you're looking for a lighter green colour for picky eaters, start with half the amount of spirulina and chlorella. If you only have one of these ingredients you can use up to a full tsp of it.

1. Drain chickpeas, juice lemon and wash fresh basil.
2. Add all ingredients to a blender or food processor and puree until smooth. Add more water until you've reached your desired consistency.

Keeps 3-4 days refrigerated. Store in air tight container.

Nutrition:
Recipe makes 6 Servings