Another raw yummy recipe – Pemus dip with spirulina
It’s almost impossible to find a tasty and healthy snack in the stores (except for fruits of course), they all have sugar or sugar derivatives, a lot of (simple) carbs, preservatives, colorants and all these kind of things I’m trying to avoid. And when I find something that check all the boxes, it’s super expensive.
So I’ve decided to plan ahead! Over the weekend I motivate myself to spend some time in the kitchen and make enough snacks to will last the entire week.
Pemus is a snack that I make very ofter. It’s packed with proteins, anti-oxidant and vitamins! Are you wondering what Pemus is? It’s the combination of Pesto + hummus = Pemus
I use it as a dip for carrots, celery or other veggies; or I spread it on my raw spirulina crackers.
Planning your snacks in advance, and making sure you have them with you, is an easy way to make sure you won’t give in a non-healthy collation or let your blood sugar levels go too low because you haven’t had anything to eat. It does require a little bit of organization but it is so worth it. Yes, YOU are worth it!
– 20 oz garbanzo beans (chickpeas), drained and rinsed
– 1/2 cup basil leaves
– 1 clove garlic
– 1/4 cup olive oil
– 1/4 cup tahini
– 2 teaspoon balsamic vinegar
– 1 teaspoon soy sauce
– salt and ground black pepper to taste
– 1 table spoon powder spirulina
Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper. Slowly add the olive oil as you continue mixing. Add the spirulina. Mix until smooth.
For this picture I added spirulina only to the half of the hummus to have a bi-color result 🙂
Let me know what you think about the recipe!