Fresh Herb Hummus - change up your hummus with the addition of beautiful, fresh herbs. #vegan #plantbased #glutenfree #healthy #hummus #recipe
Freshherbhummusbannertenon

Fresh Herb Hummus

Snacks & Apps

Hummus is a serious staple in my life! Classic cliché – the vegan likes hummus ;-)

When I gave up dairy, hummus became a great substitute for a creamy texture that I craved and still do today. And it is a healthy choice – the chickpeas are full of protein and the tahini (sesame seed butter) has good fats and calcium.

Even if you aren’t plant based, hummus can be a healthier choice than calorie laden dairy based dips or mayo.

So why do I love hummus...

  • it makes cut up veggies way more exciting! They are definitely more fun when you have something to dip them in and hummus adds a little protein (much healthier than ranch dip)
  • it is a perfect spread for sandwiches or wraps (better choice than mayo)
  • you can put a dollop on your salad or grain bowl to make it nice and creamy
  • its good on a baked potato, roasted veg, or a handful of whole grain crackers

Hummus is something I usually buy instead of making at home (gasp!) – because honestly who has time to make hummus? Many brands are quite healthy and have little or no preservatives.

However, when I do have some time or am looking for a different flavour I will drop some chickpeas in the blender and whirl away. This recipe is my latest creation and I’m loving it - the herbs add such a beautiful, fresh flavour!

It is perfect as an appy at your next get together or if you want something new and fresh to dip your veggies in…

Enjoy!

Ingredients

Makes about 1 ½ cups

  • 1 15 oz can of chick peas (garbanzo beans)
  • ¼ cup tahini
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil
  • ¼ cup + 1 Tbsp water
  • 6 large basil leaves, roughly torn
  • ¼ cup parsley, roughly chopped
  • ¼ cup chives, roughly chopped
  • 1 medium clove garlic, roughly chopped
  • ¼ tsp paprika
  • fresh ground sea salt and pepper

Tips & Nutrition

Top this fresh, delicious hummus with a dash more paprika, a splash of olive oil, more fresh herbs or the seeds of your choice – I love hemp seeds on top of it!

Use it for dipping chopped veggies, as a sauce on your veggie or grain bowl, as a spread on a sandwich or wrap. It’s also delicious with avocado toast! 

Method

Place all ingredients in the order they appear in a high-speed blender or food processor and blend until smooth and creamy. You may need to add more water if the mixture is too thick – add it one tablespoon at a time so it doesn’t get too watery.

It tastes best once it has been chilled so if you have time, pop it in the fridge in an airtight container for about an hour before serving. It will keep in the fridge for 3 days in an airtight container. 

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