Quick & Easy Lemon-Basil Hummus

justrollme

I'll post an image below with the MFP recipe builder info.

1 can chickpeas, drained (about 221 grams)
juice of 1 large or 1.5 small lemons (about 72 ml)
1/4 cup sesame tahini (about 22 grams)
1 small clove garlic (about 2 grams)
2 cups fresh basil leaves (about 28 grams) (*Note, I have a couple of prolific basil plants on my windowsill. Yum!)
1/4 tsp salt (to taste—I used less than this, because the chickpeas weren't low sodium, so didn't need to add much)
Up to 1 tsp of water, if the hummus is too thick

I used an immersion blender, and first blended about half of the chickpeas with half of the lemon juice and the garlic. Then I added half of the basil and blended until smooth. After that, added a tiny bit of water for smoothness, and the remaining ingredients, blended it all up.

So yummy!! It may be stored in a container in the fridge up to a week, not that it will last that long! Here is what it looks like:


I made it as 4 servings, but I'll probably use it as 2 or 3 servings, instead. Here is the recipe builder info:



There are a lot of variations that would work with this, too. You could always add sundried tomatoes, or a drizzle of olive oil, or a bit of cayenne, etc. It's fun to experiment! I like it as just a dip, or on wraps or even on some whole-wheat pasta.