Hummus is literally just one of the best foods known to man.. am I right? I just can’t seem to get enough of the stuff at the moment. You can have it with pretty much anything; salad bowls, sandwiches, crudités, crackers, toast.. or whatever else takes your fancy! There’s also such a vast array of different flavour combinations to experiment with too.. I mean, the possibilities are just endless!
Yes, hummus is very easily available to buy from supermarkets but I think it’s much tastier to make it at home yourself. It’s so quick and easy as well, so there’s really no excuse. Plus, you can whip up huge batches of the stuff from just one can of chickpeas, so it’s pretty cost effective too!
This hummus has a little bit of everything. The rich flavours from the garlic and fresh basil really pack a punch and give those delicious hues of pesto flavour. I’ve also added in pumpkin seeds in place of cashews or pine nuts for something a little bit different and extra crunch with each bite! Oh.. and not forgetting another green addition.. avocado! If you haven’t yet tried adding avocado into hummus yet, then you need to get on that! The super smooth and creamy texture creates the most divine hummus consistency, whilst boosting the healthy fat content too!
I’ve teamed up with a company called Indigo Herbs to bring you this recipe, made with their organic pumpkin seeds in favour of their super seed month. Seeds are a great source of healthy plant based fats and are so easy to incorporate into everyday meals and snacks.
Super Seedy Green Hummus
- 1 can chickpeas- drained and rinsed
- 1/2 ripe avocado
- Juice from 1/2 lime
- Pinch of sea salt and pepper
- 2-3 cloves of garlic
- Tbsp olive oil
- 2 tbsp water
- 3 Large Handfuls of basil
- 1/4 cup Indigo herbs pumpkin seeds
- Place the pumpkin seeds into a food processor and blitz for a few seconds to.
- Add the rest of the ingredients and blend until almost smooth in texture. You can add a little extra water or oil to create a creamier consistency if desired.
- Garnish with some fresh basil leaves and a drizzle of olive oil.