For those seeking a delicious and healthful snack option, this vegan and gluten-free basil hummus recipe is perfect. Crafted by Chef Mayssam Abdulkhalek and featured in Gulf News, this easy-to-make dip can be whipped up in seconds, ensuring a hassle-free preparation.
Preparation Time: 10 minutes
Cooking Time: None
Servings: 4
Ingredients:
- 30 grams Boiled chickpeas
- 25 grams White tahini (store bought)
- 20 ml Lemon juice
- 15 grams Cherry tomatoes
- 10 ml Olive oil
- 30 grams Basil
- 3 grams Himalayan pink salt
- 5 grams Pine nuts
For Garnishing:
- Mint sprigs
- Pine nuts
- Cherry tomatoes
Method:
- In a food processor, combine boiled chickpeas, white tahini, lemon juice, cherry tomatoes, olive oil, basil, and Himalayan pink salt.
- Blend the mixture until it becomes smooth and creamy.
- Transfer the blended hummus to a serving bowl.
- Garnish with mint sprigs, pine nuts, and cherry tomatoes.
- Serve the hummus with your favorite vegetables, pita bread, or crackers.
