No, I didn't steal hummus from Gateway Market or anything. Though I've recently been craving it just about enough to do so.
Sometime during our "All-Out-Bash-Opening-Farmers-Market" on Saturday, Sean stepped out of the booth for 2 minutes and grabbed a couple loaves of bread from our favorite bakery at the market...ah sweet mystery of life, I do love that bread! I know, I know, I can make my own bread, only theirs is so damn good and I don't have to bake it. And at this time of the year that is critical.
So I had good bread, I wanted hummus...good hummus.
Then today I was pinching back trays and trays of basil starts and it hit me...hummus with basil. Oh yeah, that's exactly what I want!
I grabbed a few different recipes from the internet, plugged in my food processor and away we went.
Needless to say, tonight's supper was bread and hummus...period. Sometimes life is very, very good!
5 garlic cloves, minced and then mashed
1 cup basil trimmings (or leaves)
2 15-oz cans of chickpeas, drained
2/3 cup of tahini
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup olive oil, plus a bit more
1/2 teaspoon of salt
In a food processor, combine the mashed garlic, basil and a shot of olive oil.
Process until it looks like a loose pesto.
Add garbanzo beans, tahini, lemon juice, water and remaining olive oil.
Process until smooth. Add salt, starting at a half a teaspoon, to taste.
Delicious with good bread, fresh veggies or chips.
Makes about 3 cups.