Despite all of my best efforts to simplify my life, I must be honest with myself that my life is not, in fact, simple.
No, it’s quite the opposite. Mind you, I am not complaining. My life may be busy, but it is busy and full of wonderful things. I am blessed.
In times such as these, I find myself relying on the simplest of recipes. You know, the kind of recipes that call for very few ingredients and take very little time or energy to throw together.
Hummus is probably my favorite of all my busytime recipes. (I just made up that word and I rather like it. Busytimes!) It’s comforting and nourishing. It can be made a million different ways, with a million different flavor combinations.
It is the best snack food.
Of all the hummus variations I’ve tried lately, I think this is my favorite. It’s bright and refreshing, full of flavor and lemony zing. A big thank you to Bean a Foodie for the idea!
- 2 cans chickpeas, rinsed and drained
- 1 heaping tablespoon tahini sauce*
- The juice of 1 lemon
- Salt & pepper, to taste
- 1 clove or garlic
- 1 heaping cup of basil leaves, stems removed
- 1/2 cup olive oil
- *Note: if using straight tahini paste, mix vigorously with a few tablespoons of water until the paste is smoothy, creamy, and lighter in color.
- Place all ingredients (except the olive oil) into a food processor. Pulse to combine.
- While the food processor is running, slowly drizzle in the olive oil, stopping occasionally to scrape down the sides of the bowl. Continue adding oil and blend until the hummus is smooth and creamy (or until it reaches desired consistency). Note: if you want to use less oil, you may substitute a few tablespoons of water for olive oil.
- Taste, and adjust seasonings if necessary. Garnish with a drizzle of olive oil, a sprinkle of sea salt, and a basil leaf. If not consuming immediately, store hummus in an airtight container in the fridge. Will keep for a week (or more).
Adapted from Bean a Foodie