Olive-Basil Hummus

Not your run of the mill hummus and something to snack on anytime!

1 15 oz can organic garbanzo beans (chickpeas)
2 tablespoons Tahini (ground sesame butter)
2 tablespoons extra virgin olive oil plus more to drizzle
Juice of 1/2 small lemon
1 clove garlic
1/2 teaspoon cumin
8 kalamata olives (pitted)
1/2 cup loosely packed fresh basil
sea salt and freshly ground pepper (to taste)

Drain juice from chickpeas and reserve. Place ingredients except olives and basil in food processor. Process until smooth throughout. Add reserved chick pea liquid a little at a time if the mixture is too dry and chunky. Add olives and basil and pulse until desired consistency. Serve with healthy chips and extra virgin olive oil drizzled on top.

Barb’s Healthy Link Pics:
Olives
Chickpeas/Garbanzo Beans
Basil
Cumin

Imani’s Walnut Red Pepper Pate

A delicious raw veggie and nut pate to serve as an appetizer or eat anytime for a healthy snack.

2 cups soaked and rinsed organic walnuts
1 organic red pepper
½ bunch organic scallions cleaned
3 stalks organic celery

In food processor blend walnuts until they stop moving. In a blender, mix celery, scallion and red pepper with ¼ cup water and Herbamere seasoning salt (or Himalayan Rock Salt) until smooth. Add to walnuts in processor and mix until creamy.

Serve with fresh veggies, in a nori sheet on romaine with sprouts, cucumbers, avocado and red pepper slices or with flax crackers.

Submitted by Imani on Bloom Talk Radio