Sometimes buying pre-packaged food is not that much quicker than making a healthy snack from scratch. This one-step tomato basil hummus is made in about as much time as it takes to open the can of chickpeas. Plus, it’s homemade with fresh ingredients, contains no preservatives, and is full of flavor.
You can use it as a dip or be creative. Spread the tomato basil hummus on an Ezekiel wrap, add grilled chicken slices and arugula for a quick lunch or use it as a marinade on white fish, wrap it up in aluminum foil and bake until cooked thoroughly.
Why It’s a Healthy Recipe
Garbanzo beans—or chickpeas—are rich in both soluble and insoluble fiber, which aids in digestion and has shown to help with losing weight.
Garbanzo beans—or chickpeas—are rich in both soluble and insoluble fiber, which aids in digestion and has shown to help with losing weight.
Ingredients
- 1, 15-oz can low-sodium garbanzo beans
- 1 fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1-2 tsp water
- 7-8 grape tomatoes
- 3-4 fresh basil leaves
- 1 tsp garlic powder
- Dash of cumin
- Dash of sea salt
- Dash of white pepper
*Yields about 1.8 to 2 cups of hummus. One serving is 2 tablespoons.
Directions
- Rinse the chickpeas under cold water. We recommend rinsing all canned food to help clear out some of the preservatives used in packing. In a food processor or blender, add all the ingredients. Blend until smooth.
Nutritional Information & Macros
Dietary Information: Gluten-free, Paleo, vegetarian, vegan, dairy-free, no added sugar, Low-Fat
Macros per serving (2 tbsp):
- 32 calories
- 1g fat
- 4.3g carbs
- 1.3g protein