Recipe of the Week: Lemon, Black Pepper & Basil Hummus
This versatile dish can be eaten as a starter, a dip or a side dish.
Hummus is a very versatile dish and can be eaten as a starter, a dip or a side dish.
It is also a huge hit with baked broccoli at the moment and is very tasty when flavoured.
You can buy some flavoured hummus in the supermarkets now, and while they are very tasty, it is also nice to make your own at home.
This tasty little recipe is a very normal way of making hummus but with the addition of lemon, black pepper and basil.
2 x 400g can chickpeas, drained
1 garlic clove
3 tbsp tahini paste
5 tbsp extra virgin olive oil
2 lemons, zest and juice only
3 tbsp Greek yoghurt
10 basil leaves, shredded
½ tsp ground black pepper
1 pinch of salt
Reserve two tablespoons of the chickpeas in a small bowl to use later.
Using a food processor place all of the ingredients, with the exception of the basil leaves, into the bowl fitted with the blade attachment.
Pulse until the ingredients are broken down and chunky.
Then add 1 tablespoon of hot water and blend on full for 1 minute.
Scrape down the sides of the bowl with a spatula and then process again on full power, adding a further 1 or 2 tablespoons of hot water until you have a smooth and creamy hummus.
Finally, add the basil leaves and pulse until blended and well mixed in.
Pour out into a mason jar and smooth the surface until flat.
Cover the top with the reserved chickpeas and a few tablespoons of olive oil and place in the fridge until ready to eat.
