Let me tell you something, I eat a lot of hummus. Like a LOT of hummus. I know, shocking right? Why don’t I slap a big “Vegan” sticker across my forehead. What can I tell ya, that stuff is just so bloody good! I’ll be damned if I don’t treat it like its own separate food group. Just so we get things straight, I’m not talking about regular hummus. I know I’ve pointed it out before but I’m just not a die hard for regular hummus, ok, that’s kind of a lie because I do love the old school traditional stuff, it’s just that I like playing around with different flavor combinations so much better!
I know I’m a food blogger and all, so that automatically means that my daily eating habits should be filled with delicious and creative meals, right? Yeah, not so much. I’m seriously the most boring eater in the history of people who eat. I’m a creature of habit, and although I switch up my dinners every now and then, my morning routine pretty much stays the same, day in, day out. First thing in the morning I’ll have my breakfast (which for the past few weeks has consisted of fruit, yogurt and granola) and by mid morning (I get up freakin’ early) I’ll have a sprouted grain English muffin coated in hummus. Every. Single. Day. Part of my boringness has to do with the fact that I try to work out during lunch and this combo seems to be the only thing I can stomach before I go. So until my body magically becomes less annoying, I’m sticking with it! So I don’t get completely sick of eating the same thing every day, there is one thing I change up and that’s the hummus. I love playing around with the flavor combinations for hummus, the Smoky Chipotle Peanut Hummus is still one of my favourites and I’ve made every recipe there is in Eat, Drink & Be Vegan at least 4 times.
A couple weekends ago, me and Philip were hanging out at the farmers market.; we got a little hungry, so I decided to order a falafel wrap from some little Mediterranean place. I watched as they slapped on some green paste, and in my infinite wisdom, assumed it was guac…yeah, cause those things totally go together! Facepalm. I was happy to realize that this guacamole imposter was actually basil hummus and really damn good! So good that I immediately went home and made my own version. For the first time ever, I actually held myself back from throwing in a bunch of different ingredients and tried to keep it simple, I started by making regular hummus but added in some extra tasty items to make things a little more interesting. This turned out great! So much so that I’ve been eating it non-stop lately. Subtle sweet notes from the basil and red pepper, with a bold garlicky flavor, It really takes care of that basil kick I’ve been on lately. Now which flavors to play around with next? 🙂
BASIL ROASTED RED PEPPER HUMMUS
- 19 oz can (2 1/4 cups) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 1/3 cup tahini, stirred well
- 1 1/2 cups packed fresh basil leaves
- 1/2 cup roasted red pepper
- Olive oil, for drizzling (optional)
- Place the chickpeas, garlic, pepper and salt in the bowl of a food processor or high powered blender. Process until the chickpeas break down, stopping to scrape down the sides of the bowl as needed. Add the lemon juice and tahini. Process until combined. Add the basil and red pepper. Process until completely smooth and all the ingredients are evenly mixed, add in the water 1 tablespoon at a time until desired consistency is reached. With the processor or blender running, drizzle in the olive oil.
- To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle slivered basil leaves, if desired.