Dave and I are huge hummus fans.  We eat a quart of hummus just about every week.  Our top favorites are this recipe for Green Herbed Hummus, Roasted Garlic Hummus, and Roasted Red Pepper Hummus (the classics, right?).  We also rotate in Beet Hummus, Zucchini Hummus, and Broccoli Hummus when we need a break from the chickpeas.

Hummus is a great snack or component to a fabulous lunch!  Full of protein, good fats, antioxidants, it provides you with fuel! :)  We’ll eat with zucchini and celery sticks or served over a bed of spinach.  Mmm mmm good!

Green Herbed Hummus
Makes About 2 cups

2 cups of organic chickpeas, rinsed and drained
2 garlic cloves
2 Tbsp raw almond butter
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 organic scallion, chopped
1 Tbsp fresh dill
1-2 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1/4 tsp sea salt
1/3 cup olive oil

In a food processor or blender, add all ingredients except olive oil.  Pulse until slightly combined.  Run on High speed and stream in olive oil until combined.  Refrigerate 2 hours before serving to allow flavors to mix.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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