Hummus with fresh herbs & probiotics

Hummus with fresh herbs & probiotics

  • Healthy Eating

  • By Geneviève Plante, Author, speaker and food blogger

    Photo credit: Laura G. Diaz

    It's back to school for the little ones and the grown-ups. It's the return of lunchboxes, and sometimes, we might lack imagination. It’s always great to treat yourself to something new. Here’s a fresh hummus that’s tasty, healthy, and practical—and one that can be reinvented based on the herbs we have on hand. It can not only be enjoyed as a dip but also as a spread on your sandwich, like a mayonnaise. The result is a surprisingly delicious and nourishing sandwich.

    Enhance your hummus with probiotics!

    You want to include more probiotics in your diet? To do so, consider adding probiotics to some of your recipes, such as this delicious homemade hummus! It’s an original and delicious way to pamper your gut microbiota.

    By incorporating a small bottle of Bio-K+ Original Unsweetened Dairy Drinkable Probiotic, this recipe for fresh herb hummus is not only enhanced in texture, but also boosted with all the benefits provided by the 50 billion live, active bacteria included in each bottle. These bacteria make their way to your intestines, where it really counts!

    Get ready for a day at the office brightened up by so much flavor and goodness!


    INGREDIENTS

    1½ cups cooked chickpeas, rinsed and drained (14 fl.oz. if canned)
    1 bottle of Bio-K+ Original Unsweetened Dairy Drinkable Probiotic
    2 tbsp. orange juice
    1 tbsp. lemon juice
    1 tbsp. extra-virgin olive oil
    1 tbsp. tahini
    1 tsp. maple syrup
    1/3 cup coarsely chopped fresh dill
    ¼ cup coarsely chopped fresh cilantro
    ¼ tsp. garlic powder*
    ¼ tsp. sea salt (or ½ tsp. to taste)
    Ground pepper (generously)

    1. In a food processor, puree all hummus ingredients until smooth and creamy.
    2. Refrigerate in an airtight container.

    Enjoy with veggies, crackers, in a sandwich...

    Good to know

    Keep hummus chilled until you’re ready to eat it, even in the lunchbox! That way, you’ll keep the good bacteria active.

    *Please note: Mixing fresh garlic with our Bio-K+ bacteria is not recommended. The antimicrobial properties of fresh garlic could potentially inhibit the effectiveness of our beneficial bacteria. That's why we opted for garlic powder in this recipe. 


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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity, and intuition are the guiding principles of Geneviève’s daily cooking. This true foodie has been sharing her passion for the past few years through her culinary blog Vert Couleur Persil, whose mission is to inspire people to put more greens on their plates. She offers healthy, gourmet, colorful, simple, and sometimes daring recipes. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil (Éditions La Presse - 2019), Les Collations(2020), Bientôt dans votre assiette (Éditions La Presse 2021) and L'heure de la soupe (Éditions La Presse 2022).
    View all articles by Geneviève Plante
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