I have to say I am pretty picky when it comes to hummus, especially about the texture. I like mine to be extra creamy and full of flavor. So when creating this lovely snack I wanted to keep the ingredients fresh and bright. I am a lover of basil (hence, my basil-almond pesto) and a fresh squeezed Meyer lemon is the perfect pair to it. I know most of the country is covered in snow while I sit her typing in a tank top so I thought some bright spring flavors would boost any ones mood. Oh, and did I mention that this hummus is healthy? It's packed with protein, low in calories and super tasty!
1 - 15 ounce can organic garbanzo beans (chickpeas), drained and washed
1 cup fresh organic basil, chopped
1-2 cloves garlic
4 tablespoons sour cream (you can substitute Greek yogurt if preferred)
3 tablespoons olive oil
2 tablespoons Meyer lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 red pepper flakes (optional)
Place all ingredients into a food processor and blend until smooth. Serve with a drizzle of olive oil on top with fresh veggies. Makes about 2 cups. Store in an airtight container in the refrigerator for up to 1 week.