Rich and Creamy Herbed Hummus
If you have never made homemade hummus, today is the day to start. There is something so deliciously creamy about freshly made hummus that is not comparable to the store bought stuff. Through trial and error I have found that tahini paste is an essential ingredient to making a smooth, luscious hummus and adding that amazing sesame flavor. Mix in a few fresh herbs like garlic, rosemary, thyme and basil for aroma and added flavor. A squeeze of fresh lemon juice brightens the hummus up a bit and adds a nice tanginess.
I have made hummus with an immersion blender and standard food processor and find that both work well to achieve the creaminess. Make sure to take your time blending until it is super creamy. Then go to town dipping away. I love to toast up pita in the oven and slice into triangles for dipping alone with fresh vegetables.
This naturally vegan herbed hummus is a crowd pleaser and makes a large batch perfect for entertaining this holiday season!
Ingredients
- 2-14 oz cans garbanzo beans, drained
- 1 cup olive oil
- 1/4 cup tahini paste
- 2 tbsp lemon juice
- 2 large basil leaves
- 1 tsp garlic, minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary, chopped
- 1 tsp sea salt
- 1/4 tsp black pepper.
- Optional dippers: sliced cucumber, toasted pita, baby carrots, celery
Instructions
- Combine chickpeas, lemon juice tahini and herbs/seasonings in a food processor. Pulse until crumbly.
- Pour in olive oil and blend on low speed until smooth and creamy, 3-4 minutes.
