I love the idea of just about always having homemade hummus in the refrigerator. You can use it as a dip, spread it on sandwiches in place of mayonnaise, or just dig in with a spoon!
This is a very basic hummus recipe. Only takes about two minutes to make and it tastes sublime.
- 1 can unsalted garbanzo beans (chickpeas), with most of the liquid
- a little garlic powder
- a little dried basil
- a little salt to taste
Blend the garbanzo beans (with some of the liquid from the can) in a blender or food processor. You can add more of the liquid if you want it a smoother consistency. I used all the liquid except for about 2 tablespoons of it.
Transfer the hummus to a dish, and stir in garlic powder, basil, and salt. Start with less and add a little more if needed. I have ruined hummus too many times by adding too much garlic or salt…. And I don’t think I could ever add too much basil. 🙂
We served this hummus with warm whole wheat pita bread and a bowl of vegetable soup.