I needed a pick-me-up. The March storms have been rolling through bringing rain, sleet, and snow, and lots of gloomy days. Mother Nature has been teasing the light of Spring here and there and just when I think Spring is sprung, the new snow forecast comes out. Even the kitties have abandoned the windows and returned to the fireplace.
Since the temperatures were not encouraging foods more in the order of Spring, I began digging through the pantry for inspiration. And it came in the form of a can of chickpeas aka garbanzo beans. If Spring was not coming to me, I would invoke it into a quickie hummus! Homemade hummus takes minutes and, please note, I usually leave out the tahini, but it is easy enough to add in if that is your preference. I like the texture of tahini-less hummus – thick, raw, and flavorful.
Nothing beats the smells of fresh chopped basil and juicing a lemon. There is magick in basil; Rumor has it, witches drank basil juice before flying on their brooms or using for astral projection. Basil is also said to steady the mind, bring happiness, love, peace, and money, and protect against insanity. All that on a cracker!
Lemon has its own magickal uses as well. It is purifying, cleansing, uplifting, exactly what we want in this recipe. All of our food contains bits and bobs of magick, so don’t forget the kitchen when you are looking to shift some energy and manifest a new mindset.
Get out the pita chips, crackers or slather it on your toast in the morning. This lemon basil hummus brings you right into Spring!
Lemon Basil Hummus Recipe
- 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 Extra Virgin Olive Oil
- 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.