Okay, so shoot me, I took the easy route and did hummus for chickpea week.
But there are still boatloads of people- my lazy side included- that buy store bought hummus when making it yourself is healthier, tastier and cheaper!
When I’m especially busy I’ll buy a big store bought tub, but I don’t love spending more than 5 dollars on a bean dip, and I also don’t love that the store bought versions usually contain vegetable oil as well as some ingredients I can’t pronounce. What up citric acid?
When I make it myself, I keep the ingredients clean and simple. My man says it’s the best he’s tried, and while I know he’s only saying that because the more someone flatters my cooking the more I cook for them, it ain’t half bad.
My friend was here for the weekend and she bought a huge, beautiful bunch of basil. The only problem with basil is that after one day, like my hair in the rain, it goes limp.
So I decided to use up this fragrant green stuff and whip up a basil hummus.
I was pretty impressed with how fresh and delicious this came out. I’ve been enjoying it with raw veggies and in wraps and sandwiches. Yum, yum, yum. Such a punch of flavour – as well as protein and fibre! Score!!!
- 1 can chickpeas
- 2 tbsp raw tahini (you can easily omit this if you don’t have it, or use non-raw)
- 2 tbsp olive oil
- 3 tbsp rice vinegar (red wine vinegar works too)
- 1/2 freshly squeezed lemon
- 1 tsp cumin
- dash of cayenne
- salt and pepper
Directions: Blend baby blend.