Today I am bringing you 2 recipes! The pesto hummus can be used a variety of ways: with crackers and veggies, a sandwich spread, as a pasta sauce (in place of regular pesto) or as a dip for these amazing garlic-basil fries.
I cooked the fries in my air fryer. One large russet potato cut into sticks (you could use a sweet potato if you prefer), I seasoned with garlic powder and pink sea salt. They take about 15 minutes to cook at 400 degrees. I shake the pan about every 5 minutes. After they come out of the air fryer put into a bowl and give them a light spray of olive oil (I use a Mister bottle so it is a minimal amount of oil that is being sprayed) and then added into the bowl the garlic-basil topping and using tongs flip the fries around to get them all coated with the garlicky-basil goodness!
2 cloves of garlic
3-4 leaves of basil
Chop the garlic. Roll the basil up and slice into the thin strips. Combine the 2 and chop more until the basil is all chopped up and well mixed with the garlic.
Basil Hummus (oil-free)
1 can of garbanzo beans (drained but reserve liquid from can)
2 ounces of fresh basil leaves (I used half the basil from a 4 ounce container from Trader Joes)
1/4 cup of the liquid from the garbanzo bean can
2 tbsp tahini
2 tbsp pine nuts
2 tbsp nutritional yeast
juice from 2 lemons
2-4 cloves of garlic (or more if you like super strong garlicky taste like I do)
1/2 tsp of salt (this can be adjusted to your liking)
Put all ingredients in the blender and blend until smooth.
I used the hummus as a dip for my french fries and it was amazing!
Recipe by Raw Chef Debra Garner
To learn more about the raw food/plant based diet and Debra’s services please visit her website. She offers a 6 week raw vegan/plant based coaching program.