It’s a short work week thanks to the independence of our country! Woohoo! So that means there will be tons of cookouts and picnics (which reminds me to tell my husband to take me on one … a picnic that is 😉 ) This hummus is tahini free (I never have tahini on hand) and has a subtle flavor of basil and feta: my favorite duo at the moment! See, its good with fruit, too!
With 6 ingredients and one food processor later, you’ll have a delicious and light dip for that cookout. Pair it with pita chips, carrots, cucumbers or spoons. Let’s be honest … I can eat hummus with a spoon and nothing else. So good!
basil feta hummus
Yeilds 5 servings
Serving Size: a little over 2oz (2.25oz)
Points Per Serving: 5pp
1 can chickpeas/garbanzo beans, rinsed/drained, peeled*
2oz crumbled feta
1/4C olive oil
1 small clove of garlic, grated
juice of half a lemon
8-10 fresh basil leaves to taste
salt and pepper to taste
*After rinsing and draining the chickpeas, remove the skin by pinching each pea in-between your fingers. The skin should peel right off. It is time consuming, but makes for a smooth hummus. That’s the trick! This is completely optional.
•In a food processor, add the chickpeas, feta, garlic, and lemon juice.
•Pulse until everything is broken and combined.
•With the food processor on low, slowly drizzle in the olive oil.
•Keep the food processor going and add the basil leaves, one or two at a time.
•Add salt and pepper to taste.
•Pulse a few more times.
•Scoop into a bowl and enjoy!
