Name: Herbed Hummus
Prep time: 20 min
Total time: 20 min
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

Prep-time: 20 minutes / Ready In: 20 minutes
Serves 8 (1 quart)
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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

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

By Ramses Bravo, Feb 15, 2013

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

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.

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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about the author

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 career, including a position as executive chef for the renowned Kenwood Inn and Spa in California. Follow him on Facebook.

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