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
Try this one out and let us know what you think!
- 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.
Recipe makes 6 Servings
Fat: 16% DV
Cholesterol: 0% DV
Sodium: 9% DV
Potassium: 1% DV
Vitamin A: 2% DV
Vitamin C: 21% DV
Vitamin K: 15%
Calcium: 5% DV
Iron: 13% DV
B6: 14% DV
Magnesium: 17% DV