I love hummus and have really been wanting to make it for some time now. I finally got around to it, and it turned out great! This recipe is very simple, but was a little tedious because I used a magic bullet instead of a food processer. Traditionally, hummus has tahini (sesame seed paste) in it as well, but I didn’t have any and opted out. Does anyone know what tahini adds? Flavor/texture?
- 1 can garbanzo beans, drained
- 1 head garlic, roasted
- 1/3 cup fresh basil leaves
- 1-2 Tbs lemon juice
- 3 Tbs olive oil
- 2 tsp salt
- 2 tsp pepper
To roast garlic: chop off the top of a head of garlic and place on aluminum foil (wrap the foil around the bottom of the garlic). Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven at 350-400 for about an hour. After roasting, let cool until you are able to touch it; you will be able to squeeze the cloves right out of the head.
- I started by adding 1 tbsp of olive oil and the basil leaves to a magic bullet and blending them, but it didn’t blend until smooth because I was only using a small amount.
- I added half of the garbanzo beans, the lemon juice, salt, pepper, and roasted garlic and continued to blend. Then the basil leaves actually blended up into the mixture quite well.
- When that was smooth, I added the remaining oil and garbanzo beans and continued to blend.
- You can add more oil (or the liquid from the garbanzo beans) if it gets too thick, and adjust seasoning to taste; I added a little more lemon juice (a couple teaspoons). Enjoy!