Hummus. It’s everywhere and has become a popular food in the past few years among vegetarians and meat eaters alike.
Why has it become so popular? Simply it tastes great. It’s impossible to not find a flavor or texture that you like. Swap out different beans, add herbs or citrus, add more garlic or none at all, etc. Also it’s pretty healthy. High in fiber and protein with some fat. Pairs well with veggies, crackers or bread, or can even sub as a sandwich spread or salad dressing.
There are some really good brands that I will buy at the store, but it’s so simple to make. If living on a tight budget making your own batch is better for your hard earned money.
With summer coming, I’m all about basil these days. It’s one of my all time favorite herbs. Why not put it in hummus? Depending on how much basil you choose to add, will dictate how much a basil flavor the hummus takes.
This hummus recipe is nothing special. It’s a traditional hummus recipe, but with some added flavor. I love this hummus with veggies (cucumber, bell pepper, carrots, or tomatoes) as a snack. It’s so good and really hard to stop eating.
- 1 can chickpeas, drained and rinsed or 1½ cups cooked chickpeas
- Large handful of spinach
- 2 tablespoons tahini
- 1 garlic clove
- 1 lemon
- Large handful of basil (more or less is fine)
- 2 tablespoons olive oil
- Black pepper to taste
- Cayenne pepper to taste (optional)
- Place chickpeas, garlic, spinach, tahini, basil, spices, and lemon juice to food processor or blender. Process until smooth, adding in olive oil.
- If hummus is too thick add in a bit of water to help thin it out.