Basil Hummus

Hello HTS Community

If Hummus is good, Basil Hummus is even better. Hummus being one of the most versatile spread, can be oomphed up with other elements such as basil, beetroot, sundried tomatoes, etc. Making basil hummus is as easy as making regular one, but this one is more refreshing. The subtle taste of basil with a kick of lemon is all you need on a hot day.

Hummus can be served with warm pita bread on a mezze platter with tabbouleh, labneh, manakish zaatar (another variety of pita), carrots, beetroot and celery, or even use it on toasted slice of sourdough with zaatar.

Ingredients you will need

• Fresh basil leaves- 1/2 cup, packed
• Chickpeas (cooked)- 1 1/2 cups
• Lemon Juice- 2 tablespoon
• Tahini- 1/4 cup (see recipe below)
• Garlic- 1 clove
• Extra virgin olive oil (EVOO)- 2 tablespoons
• Cumin (ground)- 1/2 teaspoon
• Salt- to taste
• Water (use the chickpea water)- 2 to 3 tablespoons

Tahini

For the tahini, in a pan, toast 1 cup sesame seeds for a minute or two, until lightly golden. Cool them for about 10 minutes, before proceeding with the next step. In a food processor, or small mixer jar, add sesame seeds and 3 table spoons of olive oil. Process mixture into paste, keep scraping sides of the jar. Keep adding olive oil, until you reach desired consistency, should be thick pouring. Refrigerate in an airtight container, and you are good for several months.

Steps:

• Soak chickpeas overnight, next morning place them in a pressure cooker, with 3 cups of water, salt and 1/2 teaspoon of baking soda. Cook over high heat for up to 1 whistle or 5 minutes, and then at low flame for another 5-6 whistles or 15 minutes. Open the pressure cooker only after the pressure has settled. The chickpeas should be soft. Let them cool and come to room temperature. I usually refrigerate the chickpeas with it’s water for at least 5-6 hours, which results in a luxurious hummus.
• If you’re using canned chickpeas, ignore the above step.
• Use a strainer to drain the chickpeas. Do not throw away the water, it has all the goodness. You can use it in curries, sauces or even soup.
• In a blender jar, combine all ingredients along with 3 tablespoon of chickpea water and 2 ice cubes (if chickpeas are still hot). While blending, drizzle the olive oil. Keep blending until its smooth and creamy. If it looks thick, add another spoonful of water and blend.
• Taste and adjust the elements as you go. I like to add an extra pinch of salt and another teaspoon of lemon juice for the extra zing.
• Scrape the hummus in a serving bowl and create swooshes using a spoon. Top with olive oil, sprinkle some zaatar, and serve with pita, manakish zaatar, or simple crispy potato chips. The hummus can be refrigerated in an airtight container for up to a week.