Hummus is a gateway food, to everything else in your refrigerator.
I dare you to only eat 2-3 bites of hummus. YOU CAN’T! It is the most addicting snack on the planet!
My love for hummus started when we got a Zoe’s Kitchen in Tuscaloosa while I was in college. My best friends and I would go once a week minimum just to get their chicken salad and hummus.
Because Ryan & I love hummus (it is packed with protein & very macro friendly) so I find myself making a batch once a month.
Today is National Hummus Day and I can’t think of a better way to celebrate than with my favorite variation of this chickpea filled snack, Garlic Basil Hummus! It is creamy, rich with flavor & has a nice kick to it. If you are a garlic fan, you will LOVE this hummus!
How to make this creamy Garlic Basil Hummus:
First, drain and rinse your chickpeas. Next, peel and halve 4 fresh cloves of garlic.
Optional: this is not mandatory but before moving on you may want to remove the “chickpea skin”. To do this just take a chickpea between two of your fingers and squeeze lightly. The skin will instantly pop off and you can discard them.
Next, into your a food processor, add chickpeas, garlic & basil.
Add lemon juice, salt, pepper and tahini into the food processor.
Puree all of the ingredients for 2-3 minutes while slowly adding olive oil into the food processor. Continue to puree until the hummus is smooth and creamy.
**If your garlic basil hummus is too thick, add a few tablespoons of water in while your hummus is being pureed.
If you don’t own a food processor, look here for my favorite products (in a variety of prices)!
This deliciously creamy Garlic Basil Hummus pairs really well with pita bread, flatbread chips & works as a really nice spread on a sandwich.
Put a twist on classic hummus by making this variation & I promise you won’t be disappointed!
- 15 oz chickpeas, rinsed & drained
- 1/4 cup fresh basil (10-12 leaves)
- 3 tbsp olive oil, extra virgin
- 2 tbsp lemon juice, fresh
- 1 tbsp tahini
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cloves garlic, fresh
- optional: water for thinning
Drain and rinse your chickpeas.
(*Optional: remove the "skin" of the chickpeas by lightly squeezing a chickpea between your fingers and it will peel off)
Peel garlic & cut larger cloves into halves or fourths.
Place your chickpeas into a food processor.
Next add garlic, lemon juice, tahini, basil, salt and pepper into the food processor.
Puree your ingredients for 1-2 minutes while slowly adding in olive oil. Continue until hummus is smooth and creamy.
If your hummus is too thick, add either additional olive oil or water into the food processor as it is mixing to thin.