I once catered a party where the host told me under no uncertain terms did she want Hummus served as an appetizer.  She was so passionately adament about that, even though I hadn’t even suggested it, I thought that was so strange.  Especially since I love hummus and never tire of its rich, creamy texture which of course is loaded with so much healthy goodness.

Chickpeas otherwise called garbanzo beans have long been valued as a great source of fiber, however more than that, consuming the legumes contributes to lower blood sugar and cholesterol.  In middle eastern countries they are consumed everyday!  Enough about all that, I just like them because they taste great, whether they are mixed up  in a hummus or served in a pasta dish, or even whipped into a quick easy soup.

My Tomato Basil Hummus recipe is pretty basil and simple to make because the da Giulia Tomato Basil has so much flavor with the tomato,  garlic and basil, nothing else is needed. Also because the tomato basil has a good amount of olive oil in it, it helps to make the Hummus smooth.

I have served this so many times with raw vegetables, crostinis, pita crackers etc. However, the mixture makes a phenomenal sandwich spread, finishing topping to fish or chicken.  Here we go for your 2 ingredient recipe:

1 16 ounce can Garbanzo Beans rinced

3/4 cup da Giulia Tomato Basil

1/4 cup water (if needed)

In food processor add beans and 1/2 cup da Giulia Tomato Basil

pulse for 30 seconds

scrape sides and pulse another 30 seconds

scrape sides again and pulse 10 seconds

served in bowl and top with remaining sauce


Calories 69  Weight Watcher Freestyle Points 2