One might not think to add basil to the classic chickpea (garbanzo bean) spread, but we've got basil growing like weeds in our garden and I had to get creative. Let me tell you, basil and chickpeas with roasted garlic and tahini (don't worry I'll tell you how to make it below) go quite nice together. I find it to be a surprisingly savory and delicious way to enjoy the classic spread in a fresh way. Don't get me wrong, I do LOVE a classic hummus as I've enjoyed in many Mediterranean restaurants, but I like to put a spin on things once in a while for fun and this outcome is quite enjoyable.
Chickpea vs Garbanzo Bean
I honestly don't know which term I prefer to use because I find both to be great words. Even my kids like the words since one they like to call "Chicken Pea" thanks to my husband's humor and the other "Gonzo" Beans for obvious reasons. Whichever term you prefer to use, these cute little legumes are so good for your body being so high in fiber and protein.
Hummus, Hummous, Houmous...
However you want to say it or spell it, the world has gotten to know hummus pretty well over the last few decades. If you don't know hummus, introduce yourself to it. Taste it, savor it. It's so good for you (homemade is better of course.) A lot of store bought hummus has of course become overly processed just as everything else seemingly "healthy" in a pretty package in the store is these days. Unless you see someone making it in the store or it says made "in house", you should know you're not getting the real deal.
Give this savory roasted garlic and basil hummus a try and do try to add it on homemade pita bread. You'll never want to buy store bought pita bread or hummus again!
Try our other Mediterranean Recipes
Basil & Roasted Garlic Hummus (Houmous)
You can easily double this recipe and freeze half for future enjoyment
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Cuisine: Mediterranean
- ¼ cup tahini sauce (See Instructions Below)
- ¾ cup toasted sesame seeds (for tahini)
- ¼ cup lemon juice, fresh squeezed best
- 1 15.5 oz. can garbanzo beans, drained and rinsed (Try to find Organic, No or Low Sodium if possible, BPA free cans also great)
- 1 cup fresh basil leaves, packed tight
- 6 large cloves of roasted garlic
- 9 Tbsp extra virgin olive oil, divided for tahini and hummus
- ½ tsp sea salt
- ½ tsp ground cumin
To Roast Garlic:
- Slice top points of a full head of garlic, peeling away some extra peel.
- Drizzle with 1-2 teaspoon olive oil just to cover exposed raw garlic.
- Wrap garlic head in foil and roast in oven for 35 minutes at 400 degrees or cloves tender and slightly browned.
To Make Tahini Sauce: VERY EASY (Makes ½ cup so that you have extra in case you decide to double Hummus recipe)
- With hand blender, blend ¾ cup toasted sesame seeds with 5 tablespoon extra virgin olive oil (If seeds not toasted, just toast in medium warm pan for a few minutes till fragrant)
To Make Hummus:
- Using food processor, blend tahini sauce with lemon juice first to smooth out tahini mix as much as possible, about 30 secs.
- Add garbanzo beans, 4 tablespoon olive oil, basil leaves, garlic cloves. salt and cumin. Blend about 30 secs, then pulse for about 30 more secs. (The consistency should be very thick and creamy, but not chunky, you can thin out with a teaspoon at a time of olive oil or water if desired, but I find these proportions to be perfect)
Serve as a dip or with with some fresh pita bread, spread for wraps or sandwiches.
- Serving Size: 1
Andrew Hopkins says
It looks so yummy. now I have a new recipe. Thank for share.