By now we all know that eating five to six small meals a day, kinda helps with all sorts of healthy metabolic things. However, if you love eating like I do, this can become a bit of a problem. I can’t do small meals, period.
I have however become accustomed to snacking profoundly during the day. Maybe it is all in my head, but snacking on wholewheat biscuits with cream cheese, fruits and cheeses, has become my life right now. And it feels better than sitting down for an actual meal, six times a day…
This recipe of Hummus with Basil Pesto can easily become a favorite in my house. I like the sweet basil pesto mixed through a rather spicy hummus spread, taking the flavors to a new level.
I just love basil pesto, and this recipe combines my favorite aromatic herb with healthy chickpeas to become the ultimate snack spread. What is your favorite snack?
| Prep Time | 10 min |
| Servings | servings |
- 1 can chickpeas in brine fluids retained
- 1 tablespoon olive oil
- 1 clove garlic crushed
- 5 ml ground coriander
- 5 ml ground cumin
- 1 lemon juice retained
- salt and black pepper
- 4 tablespoons basil pesto
- whole wheat biscuits to serve
Ingredients
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- In a food processor combine the drained chickpeas with the olive oil, garlic, spices, lemon juice and seasoning.
- Pulse the ingredients by gradually adding the retained liquid from the chickpea can, until you are left with a thick yet spreadable paste.
- Before serving, add the basil pesto, give it a whirl and enjoy a healthy snack.
