By Janet Nummi
PESTO HUMMUS with GREENS
Go for the green and eat clean. Eating a diet rich in greens provides you with an abundance of antioxidants and phytochemicals that can support the immune and reduce the risk of certain illness and disease.
INGREDIENTS…
- 2 cans chickpeas
- 1 cup fresh basil leaves
- 1/3-1/2 cup olive oil
- 1/3 cup parmesan cheese, grated
- 1 tbsp tahini or unsweetened almond butter
- 1 tbsp apple cider vinegar
- 1 lemon, juiced
- 1-2 cloves garlic, boiled
- 1/2 tsp kosher salt
INSTRUCTIONS…
- Boil your garlic cloves until tender, about 5-7 minutes. Drain and set aside.
- Drain, peel and rinse your chickpeas. Add chickpeas to a food processor or high-powered blender along with the basil leaves, parmesan, tahini, apple cider vinegar, lemon juice, garlic, salt and 1/3 cup of olive oil.
- Blend until creamy and smooth, scraping down the sides as needed. If the hummus is too thick, add the remaining olive oil and a bit of water to thin it out.
- Enjoy with fresh vegetables, crackers or tortilla chips!
RECIPE NOTES
- Hummus is an incredible nutrient dense food that can easily be prepared with shelf stable ingredients.
- Use jarred pesto if fresh basil is not available.
- Use bottled lemon juice if fresh lemons are not available.
- Use jarred garlic or garlic paste if fresh garlic is not available.
- Adding 1/2 an avocado powers up the nutrients and adds creaminess to the texture. www.cleaneatsandtreats.com/clean-green-snack-platter-with-pesto-hummus