Herbed Hummus

Rate recipe:
Sending
(33 votes)
  • Serves 8 (1 quart)
  • Preparation Time:

This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, for snacking as a complement to raw vegetable sticks, or as a topping for baked potatoes.

From Bravo! Health Promoting Meals From The TrueNorth Kitchen

Instructions:

Pat the basil and tarragon dry and coarsely chop them. Transfer to a food processor. Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic and process until the desired consistency is achieved. Stir in the chives. Stored in a sealed container in the refrigerator, Herbed Hummus will keep for 4 days.

Chef’s Note:

Most food processors don’t do a good job of chopping chives, as the chives tend to get wound around the base of the blade. That’s why I suggest you chop them by hand.

Find this dip recipe and more in the Forks Over Knives Recipe App.


Ingredients:

INGREDIENTS:

  • 1 cup fresh basil leaves, lightly packed and blanched
  • ½ cup fresh tarragon leaves, lightly packed and blanched
  • 4 cups cooked garbanzo beans
  • 1 cup vegetable broth
  • ½ cup fresh flat-leaf parsley leaves, lightly packed
  • Juice of 1 lemon
  • 2 tablespoons sesame seeds, toasted
  • 2 cloves garlic
  • ¼ cup chopped chives

Become a great plant-based cook. The FOK Online Cooking Course teaches you how to make delicious meals anytime. Features top chef instructors, delicious recipes, and more! Join the cooking course now.