This quick and easy homemade hummus without tahini features kale pesto and sun dried tomatoes. It’s a healthy, vegan and gluten free appetizer for entertaining!
Easy Homemade Hummus without Tahini
Well helloooo there friends!
Welcome back to land of real life where we can’t eat healthy ginger snaps or paleo whipped gluten free shortbread cookies for breakfast and pretend it’s ok because CHRISTMAS.
I know. The real world is a depressing place right?
Don’t worry, it’s gonna get fresh and HEALTHY and D-LISH in about 54 seconds, but FIRST: how was Christmas?
The hubs and I spent it at his family’s place in Wisconsin. IE: the land of snow and cold and the place where my always-cold-self had to wear about eleventy billion scarves and sweaters just to SORT of function. Despite how I just described it, it was FUN. Pinky-promise.
Honest moment though: I never thought that I would be so blissfully happy to see my mild, rainy state of Washington. I promise to never complain about the 364 days of rain EVER AGAIN.
Until tomorrow. You feel me.
ANYWAYS. It’s been (probably more) than 54 seconds so let’s get a leeetle bit fresh up in here. Not fresh in the awkward sense you’re thinking though. Stop that thought.
We’re talking fresh like superfood kale blended up with vibrant-green pops of sweet basil, tangy bursts of juicy lemon, nutty pine nuts (obvs) all blended up with creamy chickpeas and chewy sun-dried tomatoes. Yepppp, allll that goodness is in THIS easy homemade hummus without tahini!
You loved the cilantro jalapeno hummus recipe without tahini so much that I wanted to make you ANOTHER, less spicy version. Non spicy food loving friends, I GOT YOU.
The only kind of fresh that is really worth writing this 500+ word blog post about. Uh huh uh huh uh huh.
So this healthy hummus recipe. It’s delicious and I really like it lots because you can put ALL the things in the food processor and press “GO” (it’s actually “on” but “GO” is soooo much more fun) and then – VOILA – magical dip-able creamy YUM that you want to eat for all the days of your life, plus a few more.
But, real talk peeps, this hummus recipe without tahini ain’t ANYTHING without the perfect crunchy, salty chip to scoop-scoop-scoop right on through its thick and creamy deliciousness. Which is why this hummus is rockin’ its best accessory today: Multigrain Tortilla Chips!
But, like, how can I BLAME YA when all their (many!!) flavors of tortilla chips are non-GMO, certified Kosher and certified gluten-free. Some are even VEGAN (like these ones yo’.) Plus there’s the whole fact that they taste really super good, and my snacking mouth just can’t stop munchin’ all that wholesome, crunchy goodness.
We all know that food just tastes BETTER when it’s made from REAL, simple, pronounceable ingredients.
Guys. That moment when the salty chip combines with the tangy, smooth hummus and hits my taste buds. I just CAN’T EVEN. It’s the epitome of a happy-food-happy-me moment.
One that I think you MAJORLY need to be a part of.
P.s I know your smart-person brain probably ALREADY went there, but I must suggest (read: demand) that you make this for New Year’s Eve.
I mean, it’s in 3 DAYS. I’m sure you’re being some ultra-trendy person and hosting a shin dig right?
Your guests already called me and said that they’re requesting this easy hummus recipe be at the C-E-N-T-E-R of the appetizer table.
Maybe with some OTHER hummus snacks like Greek potato bites with hummus or lemon sun-dried tomato hummus and goat cheese pesto bites?
I’m taking bets that it’ll be scooped, dunked and dipped away before the ball even DROPS.
- 1/2 Cup Pine nuts
- 1 Cup Roughly chopped kale tightly packed
- 3/4 Cup Fresh basil roughly chopped and packed
- 1/2 Cup Fresh parsley roughly chopped and loosely packed
- 2 tsp Lemon zest packed
- 2 tsp Fresh lemon juice
- 1 tsp Garlic minced
- 1/4 Cup Extra virgin olive oil
- 2 Tbsp Water
- 1 Can Reduced-sodium chickpeas drained and rinsed, 13.5oz
- 1/4 Cup Sun-dried tomatoes with Italian herbs minced
- 1/2 tsp Salt or to taste
- Pepper to taste
- Food Should Taste Good Multigrain Tortilla Chips for servings
- Place the pine nuts into a large food processor and process until broken down, scraping down the sides as necessary to get them into small pieces.
- Add in the kale, basil, parsley, lemon juice, zest and garlic and process until broken down. You'll need to stop the food processor a few times and scrape down the sides.
- With the food processor running, stream in the olive oil, followed by the water, and process until well mixed.
- Add in the can of drained chickpeas and blend until creamy and smooth. Again, you'll need to scrape down the sides a few times.
- Transfer the dip to a large bowl and stir in the minced tomatoes, salt and pepper.
- Serve with Food Should Taste Good Multigrain Chips and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: SmartPoints: 5 Points+: 5. Old Points: 4 Free Style Points:5
(per 1/8 dip – not including chips)
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