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