Happy November! Happy day-after-Halloween!
I figured — since most of us probably nibbled on one or two too many pieces of candy yesterday — I should lighten things up a bit here today. For you, not for me. I’m going to stock up on discounted candy as soon as I publish this post. 😉
Let’s talk hummus. I’m pretty sure it creeped me out until age… 22? I wanted nothing to do with a healthy dip made from ground beans, especially if ranch dip was an alternative. But then I stumbled upon Trader Joe’s hummus, and all of the wonderful flavors — and I haven’t looked back since. Hummus is delicious!
I usually buy my hummus, but since I’m now a doctoral student on fairly limited funds, I decided a couple weeks ago I should invest in some tahini and try to make my own hummus. I once made hummus without tahini, but it wasn’t very creamy.
Oh, what a difference tahini makes. 🙂
I have a hugeeee basil plant — that is on its last legs because I keep forgetting to water it! — so I decided to make a simple garlic basil hummus. It may be simple, but it’s delicious.
I’ve been enjoying it with crackers and pretzels, veggies, and even on top of salads.
Yay for homemade hummus! I can’t wait to start making other homemade varieties.
[print_this]Garlic Basil Hummus
Simple homemade hummus flavored with garlic and fresh basil.
Makes about 1 3/4 cups
Prep time: 5 minutes
Cook time: n/a
- 1 (15-ounce) can garbanzo beans (chickpeas)
- 2 tablespoons tahini
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon lemon juice
- 2 tablespoons water
- 1/4 to 1/2 teaspoon garlic powder
- Handful of fresh basil
- Dash of salt
Combine all of the ingredients in the bowl of a food processor. Mix until smooth.[/print_this]