If you are only ever going to make ONE of my recipes, this is the one... Hummus is literally the easiest thing to make & this recipe is absolutely perfect!
When I tell you, I'm never buying store-bought hummus again... (Like it's not even good??) Trust me, you won't go back after making this recipe.
One thing about me is that I'm always doing the least to look like I'm doing the most. OMG homemade hummus, that's so fancy! No it's literally the simplest life hack. Got a blender? You've got hummus, girl.
I even made this recipe with everything I already had at home. Whenever I have leftover basil (yes I buy it, I can't keep any herb alive to save my life), I make homemade pesto or another type of sauce. This time, hummus was on my mind since I knew I had tahini in the fridge & a can of chickpeas in the pantry. Yes, I use the canned kind, I know it's creamier if you soak them & blah, blah, but who has the time. To make this hummus extra creamy, do not skip the last step! At the very end of the blending process, you'll add in 1 ice cube at a time, blending until the texture is as creamy as you want it! Trust me on this one.
Hummus is one of my favorite snacks, paired with carrots, snap peas, or (my favorite) Simple Mills almond flour crackers. I also usually plan for a Greek-style meal when I have homemade hummus in the fridge. A Greek bowl or burger topped with this hummus... drooling. Or bring it as an app to your next dinner party. With some veggies, crackers, toasted pita, or crostini?? Invite me!
Lemon Basil Hummus
Ingredients
1 can chickpeas, drained
1/4 cup tahini
1-2 cups basil
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
1 tsp sea salt (or to taste)
5 ice cubes
Directions
Blend all the ingredients (except the ice) in a blender in 1 minute increments until smooth. About 5-7 minutes.
Add ice cubes, 1 at a time, until creamy. Blend until you reach a desired texture
Top with a drizzle of olive oil, flakey sea salt, & cute little basil leaf because it's cute.
Serve chilled & enjoy!
Comments