Happy Tuesday guys! Recipe of the day is Creamy Basil Hummus – quick, easy and so so delicious version of the amazing dip.
Hummus is by far one of my favourite dip and I love all of its different versions.
At this point, I have never tried a basil one but the huge amount of fresh basil (freshly picked from my dad’s garden) led to creating this rich and creamy dip. I’ve had homemade pesto and Caprese salad for the last 10 days, so it was about time to use this fragrant herb in another dish.
The recipe is super basic and literally ready in five minutes. Apart from the basic hummus ingredients, add a bunch of fresh basil leaves and blitz together.
I served this bowl of creaminess with some cucumbers, peppers and pretzels.
Funny enough, my 5 and 7 year old girls didn’t approve while my 2 year old simply loved it. At one point, he was scooping it out with a spoon and making funny faces.
What you need:
- fresh basil
- chickpeas
- tahini
- fresh lemon
- olive oil
- garlic
- salt
Here’s how to make this delicious Creamy Basil Hummus
Ingredients:
- 220g chickpeas, tinned
- 1 1/2tbsp sesame tahini
- 2 garlic cloves, crushed
- 80g fresh basil leaves
- 1 lemon, juice only
- 3tbsp olive oil
- salt to taste
Preparation:
- Blitz all the ingredients together. Add more water or use the water from the chickpeas to make the hummus to a creamy consistency.
- Serve with veggie sticks, crackers or fresh bread.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon.
I’ve just bake a delicious Blackberry pie that is already half gone. MAke sure to check out this simple but lovely recipe.
Have a lovely Tuesday and enjoy the Summer sun. xx
For more great Hummus recipes, check out the links below:
