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“Pizza” Tomato Basil Hummus

With the right combination of ingredients, most foods can taste like pizza – but not actually be pizza. Although tomato basil hummus is nothing new, adding a few more ingredients (and something good to dip it with) places it on pizza pie levels.

Garbanzo beans (chickpeas) are an excellent source of protein and carbohydrates and an even better source of vitamins and minerals when you soak/sprout them and keep them uncooked. Sprouting beans, nuts, seeds and legumes helps to release harmful enzymes that lead to bad digestion. So live garbanzos for the win!  No sprout? No problem. The ingredients are the same for cooked and raw so feel free to prepare them according to your preference. Ready to sprout? It’s super easy, check out this how-to here.

 

Garbanzo (Chickpeas)

Excellent source of protein and carbohydrates

Excellent source of iron, copper, zinc + folate

Aids in insulin control and digestion

Can be sprouted raw

Tomato_Basil_Hummus_Lynnette_2

 

“Pizza” Tomato Basil Hummus

Makes 1.5c

 

1c Garbanzo Beans (sprouted raw, cooked or canned)

1/8c (scant) Extra Virgin Olive Oil

2 hearts of palm (optional but great for texture)

1-2 Cloves of Garlic

2 Shallots

1 1/2 tsp Basil, fresh

1/2t Oregano

1/3c Sundried Tomatoes (regular tomatoes don’t work for this, sorry)

Salt/Pepper to taste

 

1. Blend until creamy. If preparing raw, be sure not to over blend and create heat. Store refrigerated.

 

Serve with the cracker or bread of your choice. Check out Chef Lana’s Flax Seed Cracker recipe here

 

Keeps for about 5 days

 

 

 

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