I don’t know about you guys, but I spend way too much money on hummus. I know I know, there are some brands that don’t cost a fortune; but, when it comes to hummus I always end up spending at least 4$ on a small container, that will last me MAYBE 3 or 4 days; sometimes less, especially when its too hot and hummus ends up being both my lunch and supper with some veggies and crackers.
Hummus is super easy to make at home, all you need is a good blender and a few common ingredients. I find that canned chickpeas make life easier when it comes to hummus, especially during the hotter weeks of the year. Make sure to always buy the “no salt added” canned legumes to avoid getting anything but the cooked beans, the amount of sodium and unpronounceable ingredients in anything canned is unreal!
2 -4 Tbsps. Water
1 ½ Tbsps. Lemon Juice
2-3 Cloves of garlic, minced
Pinch of salt
2 Heaping Tbsps. Tahini
1 ½ Cups. Chickpeas, Cooked
2 Tbsp. Olive oil
½ Tbsp. Basil Pesto
Using a high speed blender, mix together the chickpeas, garlic, salt, lemon juice and tahini.
Once well blended add in 1 tablespoon of olive oil and 2 tablespoons of water, continue blending. If the texture is too thick add more water, and continue to blend everything together until you are happy with the texture.
Transfer the hummus into a serving dish, make a little well in the center, and place a spoonful of basil pesto right in the middle.
Drizzle some olive oil over the top and voila!