basil pesto hummus

Hummus is one of my favorite snacks, full of protein, easy to eat, comes in tons of flavors, I could go on and on. I have been searching for the perfect recipe to make it myself ever since getting my beloved food processor. I found this recipe from What’s Gabby Cooking and peeling the chickpeas made all the difference! This recipe is cheap, healthy, and can be used in so many ways. So what are you waiting for…let’s make some hummus!

Prep time: 15 minutes
Servings: makes 1 ½ cups


For the hummus:
1 can garbanzo beans (chickpeas), drained and peeled
½ cup tahini
Freshly squeezed juice from ½ of a lemon
3 small garlic cloves, roughly chopped
½ teaspoon salt
2-3 basil bombs or ½ cup fresh packed basil
1 tablespoon olive oil
2-3 tablespoons water

For the pita chips:
Pitas cut into triangles
Olive oil

Make it your own: If you leave out the basil bombs, this is just a hummus base. You can make a large base and then divide and create different flavors anywhere from spicy sriracha to sweet roasted red pepper. The possibilities are endless! A trio of flavors is perfect for parties!


  1. Before making your hummus, get your pita chips in the oven. Brush pita wedges with olive oil and lightly sprinkle with salt and paprika. Repeat on both sides. Bake for 12 minutes. While these are baking you can make the hummus.
  2. Peel the garbanzo beans by gently squeezing or rubbing them between your fingers until they pop out of the skin. Discard the skin. While you are doing this set out the basil bombs to soften.
  3. Set up the food processor with the chopping blade and put the peeled garbanzo beans in the food processor.
  4. Pulse the food processor 4-5 times to chop the chickpeas finely.
  5. Process on low for about 1 minute until chickpeas become powdery.
  6. Scrape the sides and blend again for 1 minute on low.
  7. Add tahini, lemon juice, garlic, basil bombs, and salt. Remember you can always add more, but you can’t take it out. During this step you can choose to add half of each ingredient, then tasting to see how much more you want to add. You may end up adding more or less then what I recommended (especially of the basil and garlic)! 
  8. Process on low until ingredients are incorporated. While machine is running, add oil. Then add water 1 tablespoon at a time until hummus is smooth and is your desired consistency.
  9. Enjoy with your fresh pita chips and fresh veggies.

Tip: Save in a mason jar in the fridge for up to 1 week. Use on wraps, sandwiches, in salads, spread on chicken and bake or simply use it as a dip with pretzels, chips, fresh veggies and more!

Let me know what your favorite flavor of hummus is in the comments!

Continue Reading

basil bombs

As summer comes to an end I am trying to find as many recipes as I can to use up my basil. For me, basil reminds me of summer and I want to hold on to that all year long! These basil bombs will keep your fresh basil all year long and all you have to do is throw them in a sauce, soup, or use them as pesto starter when your basil plant is no longer flourishing during the cold months. This is a great way to preserve any fresh herb, so use these same directions for any herbs in your garden.img_3837

Serves: Makes 12-16 cubes
Prep Time: 15 minutes


2 cups packed fresh basil leaves
⅓ cup water or oil

Make it your own: Try combining different herbs you use often. I made some basil bombs with a mixture of green and purple basil for a sweeter, more licorice flavor.


  1. Combine ingredients in a food processor.
  2. Process on low for 1-2 minutes or until leaves are finely chopped and a pasty consistency.
  3. Spoon mixture into an ice cube mold.
  4. Freeze overnight.
  5. Remove cubes from tray and store in a container or baggie.
  6. Each cube is about 1 tablespoon of fresh basil. Add to soups, sauces, or use as pesto starters.img_3752

Tip: Try this method with any fresh herbs you are growing!

Continue Reading

caprese salad

Caprese salad is so easy to put together and is so refreshing in the summer. When you have an abundance of juicy ripe tomatoes in the summer this is a great way to use them and serve as an appetizer, as a side, or just for snack. I’ve been loving the heirloom tomatoes this summer, they taste amazing and fresh from the garden which is how I remember eating tomatoes as a kid. They’re a bit pricey, but give them a try, you’ll be happy you did.


Prep Time: 5 minutes
Serves: More tomatoes more servings! I use one tomato and ¼ log of mozzarella to serve 2


Fresh Mozzarella
Balsamic Glaze (you can make your own balsamic reduction or just buy the glaze at the store)IMG_1494
Olive Oil
Fresh Basil
Prosciutto (optional)

Make it your own: Add a slice of prosciutto for some extra meat and salt! Or put your caprese right on top of some grilled chicken for a fresh summertime meal!


  1. Slice tomato in thick slices and place on plate.
  2. Add a piece of prosciutto on top of the tomato, if desired.
  3. Slice mozzarella in thick slices similar in size to the tomato slices.
  4. Lay mozzarella slices on top of the tomato slices
  5. Place a basil leaf on top of each slice of cheese.
  6. Drizzle with olive oil and balsamic glaze.
  7. Bon appétit!IMG_1504


Tip: Grow your own basil! I’ll be the first to admit, I can’t even keep a cactus alive…but I bought a pot of basil at Whole Foods and it has been doing great. I keep the little guy on my porch and make sure it is in the sun when I’m home. It’s a great to have on hand for caprese salads, pizza, sauce, and even lemonade.


Continue Reading