In theory, I would love to have a garden of vegetables and herbs and fruit just outside my door. The reality is that I don’t even have the capacity to determine if a plant is real or fake. This makes me even more grateful that my housemate decided to plant some basil on our terrace earlier this summer! She has done a great job with the plants, and we have been adding basil to everything we can think of- tapenades, salads, drinks… everything!
I’m not going to sell this recipe to you as a ‘superfood, will cure all your ailments healthy recipe…” but I can say that homemade hummus is:
Super easy to make
Healthier than most store bought hummus options
And how can you use this delicious hummus? I like to mix it with vinegar and lemon juice as a dressing for salad, or on a rice cake or piece of spelt or gluten free bread (from Origo Bakery, if you are in Barcelona), with some carrots or bell pepper, or even as a topping for some chicken or a piece of fish.
A few notes about this recipe-
If you use tomatoes packed in olive oil, you will need to lower the amount of either water or oil in this recipe. If you prefer a smooth hummus, you might want to add an extra bit of olive oil and blend for longer. I have NO idea how this would turn out with dried basil, but I imagine you would need less of it as dried basil has a stronger flavor than fresh basil. I used a spicy olive oil, but if you don’t have one, add some pepper flakes for a kick!
Give it a try and let me know what you think!
1 jar garbanzos (400g rinsed and drained)
¼ cup packed fresh sweet basil
40g dried tomatoes (not in oil!)
2 tbsp olive oil
4 tbsp water
2 garlic cloves
½ tsp salt
Juice from ½ lemon
Add all ingredients to a high speed blender or food processor and blend until desired texture is achieved. Keep in the fridge up to 4-5 days in a closed jar or tupperware.