This recipe almost didn’t get posted. I was too busy eating this hummus to photograph and share it. Hummus is always an easy go-to snack or lunch. It’s portable, full of healthy protein and fat, and you can pare it with all sorts of veggies, crackers, or fruits. This sorrel pesto hummus is a little lighter, using vegetable stock to replace some of the oil, letting the tahini be the main fat source here. Sorrel and lots of extra lemon give it depth of flavor, while chickpeas balance it out with a traditional base. I love this with broccoli, snap peas, and crispy wheat crackers for an easy lunch.
Sorrel and lots of lemon give this fresh hummus a bright depth of flavor, perfect for a snack or light lunch with tons of seasonal veggies.
- 1 15 oz can chickpeas, drained and rinsed
- 1 small lemon, juiced
- 2 T tahini
- 1/4 c sorrel pesto
- 1/4 tsp sea salt
- 1/2 tsp rosemary
- 1/4 c vegetable stock, to thin
- Combine all ingredients except stock and a food processor and blend until smooth. Add more or less stock as needed to thin.
Per serving (1/4c): 205 calories, 16 g carbs, 13 g fat, 8 g protein, 465 mg sodium, 2 g sugar