I love hummus. Adore it. Idolize it. Dig it. Crush on it.
Hummus is this awesome combination of texture, tang and savory that it just makes me happy. I eat it with crackers, use it as an awesome sandwich ingredient (it’s great in a wrap with all sorts of pickled vegetables) and I even eat it off the spoon. Yes, I love hummus.
Hummus is a pretty flexible recipe for me. Although I really enjoy tahini (sesame seed paste), I’ve used toasted sesame seeds, sesame oil and even peanut butter when I didn’t have any of it. Lemon is an ingredient I hate to omit and everything else is up for grabs (if you’ve ever had beet hummus you’ll know that even the chickpeas are up for grabs!
For a lighter version you can replace hummus with stock (though I rarely do as it’s often the feature dish of my dinner). Vegetarians should be aware of this when ordering at restaurants however – some restaurants will use chicken stock in the place of the more expensive olive oil when making hummus.
The addition of fresh basil adds a great twist. If you add too much it will become green – but is that really a problem?
Homemade Hummus Recipe with Basil – Ingredients
- 1 can chickpeas (drained but not rinsed)
- 2-3 cloves garlic
- 2-4 tablespoons olive oil (the more you add, the smoother it will be).
- pinch salt
- heaping tablespoon of tahini
- Lemon juice to taste (at least half a fresh lemon)
- As much basil as you’d like (I used about 12 leaves, reserving two for chopped garnish)
Homemade Hummus Recipe with Basil – Instructions
- Chop garlic in a food processor or high speed blender.
- Add all remaining ingredients (starting with 2 tablespoons of olive oil) and blend smooth.
- Add salt or olive oil if needed.
- Serve as is or chill (which I prefer).
- Garnish with freshly chopped basil
What do you eat with hummus?