I love just about every type of hummus. When I was 9, I never thought I’d eat it again. My family lived in Sudan for about 8 months and the first two months we lived in a hotel. The hotel had the most limited menu so we eat hummus twice a day. I hated it by the end of that stay. I swore off hummus. It was so strong, too, incredibly heavy on the tahini.
Well, I started eating it again in college and now I can’t get enough. Right now, I literally have homemade basil hummus, olive tapenade hummus, black bean hummus and a regular hummus in the fridge. I am not kidding. My husband eats it like crazy.
Anyway, I came up with this hummus earlier this summer.
This homemade hummus is always popular when I take it to a party. I don’t add fresh garlic to this hummus because I want the basil to shine. If you really love garlic, add one chopped, small clove.
I serve it with warmed garlic Naan, instead of pita bread to add a kick of garlic (but pita works fine, too). It takes minutes to whip this up in the food processor and it keeps for several days, so you can make it ahead of time (which is great when entertaining).
It’s even better the next day. Look how quick and easy this recipe is.
1 (15-ounce) can chickpeas
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons tahini
¾ teaspoon ground cumin (or more to taste)
1 ½ teaspoons basil paste (in a tube in the produce section)
½ teaspoon garlic salt
Place all ingredients in a food processor and process until smooth. Serve with warm pita or garlic Naan, and sliced vegetables.