Herbed Hummus

  • Serves 8 (1 quart)
  • Preparation Time: 20-25 minutes

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

This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, 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.

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Ramses Bravo

Chef Ramses Bravo is the executive chef for TrueNorth Health Center in Santa Rosa, California and author of Bravo! Health-Promoting Meals from The TruthNorth Kitchen. Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California.

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