I love basil and I love avocado, so I combined the two! I can eat tubs and tubs full of this hummus, luckily it’s low in oil, high in fibre and has added moringa.
The natural fat of the avocado makes this recipe creamy and therefor you need less oil so also perfect for little ones.
I added a little water to my recipe because I cooked dried chickpeas instead of using a can of chickpeas, I recommend not using canned chickpeas but if you do, to not add the water. You can add a little of the aquafaba as you go to your desired consistency.
If you are unfamiliar with Moringa I recommend reading this article: 10 Powerful Health Benefits Of Moringa Powder + How To Use It.
This hummus recipe is:
& perfect on a cracker, piece of toast or spelt wrap!
If you rub the chickpeas in a clean tea towel the skins will come off pretty easily. More easily if you use canned chickpeas.
Add all the ingredients to a food processor or blender.
I store my hummus in recycled air tight glass containers in the fridge for up to three days.
Have you ever tried smoked paprika hummus? It’s delicious, you can find the recipe here.
Nza’s dinner, she’s almost 17 months now, jollof rice, falafel, olives, coleslaw and fruit for pudding.
Avocado Basil Hummus recipe by notetoiris
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Alkaline Avocado Basil Hummus (Vegan + Gluten Free)Print This
- 240g cooked chickpeas (1 can)
- 1 avocado
- half a cup (spring) water
- half a cup basil
- 1 heaped tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 lime (juice only)
- 1 tsp of onion powder
- half a tsp ginger powder
- 1/4 tsp cayenne pepper (optional)
- Salt to taste (I used 1 tsp)
- 2 tbsp Moringa powder
- Put all ingredients in a food processor or blender and blend until smooth.
- Store in a airtight container.
- Store in the fridge for up to 3 days.