I’ve mentioned before the difficulty in avoiding sesame, making all store-bought hummus out of bounds. I’ve tried all sorts of hummus recipes that don’t contain tahini, but somehow they come across as insipid and lacking in the depth you want. This one uses tons of basil to impart a rich, deep flavour, meaning you don’t miss the tahini. And the vibrant green is quite appealing to dip into. Just take your time to balance those ingredients right, taste and season for all you’re worth. I find it always needs extra lemon right at the end myself.
Basil Hummus (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
makes 1 bowlful
- 1 tin chickpeas
- 1 clove garlic, finely chopped
- 2 tbsps lemon juice
- 3 tbsps extra virgin olive oil
- 2 tbsps water, or juice from the chickpea tin
- 2 large handfuls of basil
- 1/2-1 tsp salt, depending on taste
- 1 tsp balsamic vinegar (optional)
– Whizz together all the ingredients in a food processor.
– Taste and adjust seasoning
– Serve drizzled with olive oil and sprinkled with paprika