Basil Hummus

>> Wednesday, May 20, 2015

Now that we have some plants growing in our garden, I’m coming up with ways to incorporate them into our meals. Of course, it will be a while until we see our first tomatoes or cucumbers, but the herbs are already out and proud. Here’s a delicious (and fast) hummus recipe I whipped up for lunch yesterday.

The story with hummus is this: It’s super expensive at the store. Even with the Wegmans family pack or Aldi big tubs, the price is much cheaper when you make it at home. So, this recipe is for a double batch that should last a hungry family all week. The cost was around $2.00 total versus the $6.00 or more you might spend to purchase a similar amount. You could save even more money if you soak and cook chickpeas at home versus buying canned.

(Also: Sorry for the iPhone photo. When I made this, I didn’t have my camera around.)


What you’ll need . . .

  • 2 cans chickpeas, drained + rinsed
  • 1-2 tablespoons tahini
  • 1/4 cup chopped basil leaves
  • 1 tablespoon lemon juice
  • 1-2 teaspoons garlic powder
  • dash cayenne (optional)
  • salt + pepper to taste
  • Water

Method . . .

  1. Toss everything in your food processor except the water.
  2. Pulse and slowly pour water into the processor to achieve desired consistency.
  3. Turn the speed to high and blend until smooth.
  4. Feel free to try this with cilantro, chives, or other herbs in your garden.

Note: I don’t provide exact measurements of some ingredients because you want to tinker with the flavors until you reach exactly what you like. I prefer more tahini and garlic powder, while others might like a less intense blend.



Stephen’s Garden Hummus
Spinach + Pea Hummus
Hu-mousse Dessert Hummus
Hummus Melts
Simple Hummus Wrap w/ Arugula

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