Lemon Basil Hummus – Vegetarian/Vegan Recipe
Hummus is a great source or protein, quite nutritious to snack on, and very easy to make. I began using Chickpeas a couple of years ago, when I experimented with The Fat Smash Diet, as it was included in the list of approved foods to snack on.
I used to always buy hummus, but now I prefer to make my own, since it requires very few simple ingredients, and only takes a couple of minutes to complete.
I grow my own garlic and basil, so my hummus is also very fresh, and very inexpensive to prepare.
If you love hummus, you will love this original recipe, or you can add your favorite vegetables for variation, and share your experience with us.
This recipe yields 1 1/4 cup of hummus.
- 1 can Chickpeas (I used Progresso 20 oz)
- 5 large basil leaves (about 2 Tbs), chopped
- 2 cloves of garlic, peeled and quartered (one is enough if you prefer a lighter flavor)
- 1 Tbs lemon juice
- 1 1/2 Tbs olive oil (more if you like it creamier)
- 2 Tbs. Tahini paste
- 1 tsp Soy Sauce, low sodium
- 1/4 tsp black pepper, ground
- Drain the chickpeas over strainer, reserving 1 Tbs of the liquid.
- Rinse under running water.
- Place the chickpeas in a food processor, add remaining ingredients.
- Cover and process until the mixture is smooth.
- Serve with your favorite crackers, for dipping.
This dip is also excellent with raw veggies, such as celery, cucumber slices, or peppers.
If you like it on a thinner side, you may mix in little bit of water.
For another variation, you may add 1/2 cup sun dried tomatoes to the above recipe.