I had some basil leftover from making this Basil Walnut Pesto and wanted to try something new and simple, so I decided to add it in to a basic hummus recipe.
The recipe starts with the basic hummus ingredients – chickpeas, garlic, tahini, lemon juice and olive oil – and upgrades it by adding in an underrated but super potent herb packed with health-promoting benefits.
Just a few of the body-boosting properties of basil are listed below:
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- – Its flavonoids protect our cells from damage and help protect our DNA
- – Its flavonoids protect our cells from damage and help protect our DNA
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- – The oils in basil leaves have strong antibacterial properties, naturally reducing the likelihood of contracting a food-borne illness
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- – Contains anti-inflammatory compounds that can provide relief for anyone with inflammatory conditions like arthritis or inflammatory bowel conditions
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- – Rich in Vitamins K and A, which act as powerful antioxidants that protect our heart
Ingredients:
2 cloves garlic, minced
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons tahini
1/4 cup fresh lemon juice
2 tablespoons water
3/4 teaspoon sea salt
1/2 cup fresh basil leaves, packed
2 tablespoons extra virgin olive oil
Directions:
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- – Put garlic, chickpeas, tahini, lemon juice, water, and sea salt in the food processor and process until evenly combined. You may need to scrape down the sides. Add basil leaves and process again.
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- – Stream in olive oil through hole at the top of the food processor and run for about 60 seconds until smooth. It may seem a little loose, but if you put it in the fridge to set, it will thicken. If needed, add water, 1 tablespoon at a time, to thin it out.
- – Stream in olive oil through hole at the top of the food processor and run for about 60 seconds until smooth. It may seem a little loose, but if you put it in the fridge to set, it will thicken. If needed, add water, 1 tablespoon at a time, to thin it out.
- – Store in the fridge in a glass container and serve with raw veggies or chips.
