Chickpeas are counted as a mandatory pantry staple and nutritious hurricane supply in my world. I have a minimum of one case on hand at any given moment and purely for the moments like this past week when I needed a quick, healthy snack with wow flavor – Lemon Basil Hummus Recipe (no tahini needed!). I had this gorgeous bunch of basil from the Green Market and turning it into hummus seemed like the most sensible action. Quick hummus recipes are simple and addictive – see my Avocado Hummus Recipe. Roasted Chickpeas are like popcorn that is really good for you – sprinkle come spices and roast them!
While munching on my gorgeous Lemon Basil Hummus, I was cruising the internet and found some lovely links to go with your snack.
Morning Rituals (of Wise Women and awesome peeps) – What do your mornings look like? I do Morning Pages a la Julia Cameron every morning and pick a book that inspires me to riff on. Mantras are always playing in the background in the morning and coffee is mandatory. A fruit and green smoothie has become part of that morning ritual as well. No computer until my writing is done and I can BREATHE!
There are no Wild Ramps in South Florida so I am going to have them shipped!
April is a very interesting month astrologically for those who are interested in the movement of the planets:
Get out the pita chips, crackers or slather it on your toast in the morning. This lemon basil hummus was so fresh!
Lemon Basil Hummus
- 1/2 cup fresh basil leaves roughly chopped
- 1-2 Garlic Cloves – smashed and minced
- 1 can of garbanzo beans/chickpeas (rinsed)
- juice of 1 lemon
- 1/3 cup EVOO
- Salt and Pepper to taste
Add all ingredients to food processor bowl. Slowly drizzle in the EVOO. Pulse until smooth. Add more oil or lemon juice to make it smoother if needed. Eat the whole bowl.