I really like hummus. It is a great way to combine protein, healthy fats, fiber, and carbohydrates all in one delicious package. Plus, it can go on a sandwich, and is usually my choice of meals for travelling or hiking.
Hummus is kind of expensive to buy, though! I make my own from dried chickpeas that I cook myself, and I also grow the basil in my garden. I haven’t calculated out the amount of money I save by making my own hummus, but I am willing to bet that it is quite a lot!
Cumin is really the make-it-or-break-it ingredient in this recipe. My friend Michelle showed me that one years ago, and it makes a huge difference in the flavor! I also use a lot of basil, because I love the fresh taste that it imparts. Plus it looks so pretty in there. I use garlic powder instead of fresh garlic, since I hate when it doesn’t grind up all the way and you bite down into a chunk of raw garlic. Ick. The measurements are all approximate, as I don’t really measure my hummus anymore. It’s a taste and see kind of process. Also, if you are using chickpeas that you have cooked at home, you will have to add more water than you think to achieve a thin enough hummus. It will firm up further in the fridge. You could also add more tahini and more olive oil, but I don’t like those flavors to overpower the basil and lemon.
3 c. chickpeas (garbanzo beans)
~ 2 T tahini
~ 1 T olive oil
juice of 1 lemon
~ 1 t. cumin
~ 8 – 12 basil leaves
~ 1/4 t. + garlic powder
Combine everything in a food processor. Puree thoroughly. Add water to achieve desired consistency.