Hummus has long been one of my favorite dishes, both for meals and snacks. Sometimes I eat carrot sticks JUST so I can have some hummus. And nothing beats homemade hummus… especially this detoxifying recipe from our spring cleanse.
Chickpeas are an awesome source of plant-based protein + iron, but we’ve ramped up the nutrient content of this yummy dip even more by including a mix of fresh herbs. Serve with veggies for dipping, or slather some on collard greens or romaine lettuce leaves for a yummy veggie wrap!
With this recipe on hand, you’ll never need store-bought hummus again! Along with iron-rich chickpeas, we’ve included loads of fresh, vibrant herbs to add extra vitamins, minerals, and leafy green love to an already beloved dip.
15 ounce can chickpeas (rinsed and drained)
1 cup fresh parsley, stems removed
1/2 cup fresh cilantro, stems removed
1/2 cup fresh dill, stems removed
2 garlic cloves
2 tbsp fresh lemon juice
1/4 cup olive oil (plus more for drizzling)
2 tbsp tahini
1/2 tsp sea salt
1/2 cup veggies: cucumber chips, carrots, celery sticks, sliced bell peppers, radishes
Place chickpeas into a food processor or blender. Pulse to chop the chickpeas. Add the remaining ingredients. Process or blend until smooth. Stop and scrape down the sides as needed.
Transfer to an airtight container and store until ready to serve. Serve with fresh veggies.