Basil Hummus

When it comes to hummus, we are a house divided.  Olivia and Chloe are fans, and Chloe in particular is loving her hummus lately.  Oscar has just decided that he doesn't like it.  We have tried many varieties of hummus to try to win Oscar over-- lemon, garlic, roasted red pepper, chipotle.  The only one that he liked was a basil hummus, but, of course, Chloe didn't like it at all.

Chloe's favorite lately is a brand from our local co-op that is teriffic, so that is what we have been buying (I can't remember the brand name, but the next time I'm there, I'll check and update this post).  It is a simple, smooth, creamy hummus with the flavors in balance and no one flavor that dominates.  But, of course, in my continuing quest to show the children how easy it is to cook our own food -- and how it usually tastes better if it is home made -- I wanted to show Chloe how to make hummus.   So I set out to make a basic hummus that would appeal to her. 

Of course it didn't work out that way.  I first made a very straightforward hummus using just chick peas, tahini, olive oil, lemon juice, and salt.  I liked it much better than I thought I would, given how few ingredients it had, and it seemed a lot like the store-made version.  Or so I thought.  Chloe tried it and wrinkled her nose.  And so it went.  I kept tweaking it, but she just didn't like it. 

Finally I decided to abandon all hope of making a version she would like.  We had a pot of basil on the window sill, so I tore off some leaves, tossed them into the food processor with some garlic and more lemon.  I thought that maybe I could get Oscar to eat it.  Chloe watched with interest, and said she wanted to taste it.  I decided not to remind her that she hadn't liked the basil hummus the last time she had it.  So she tasted it and . . . "Now it's getting good, Mommy!"  A few more tweaks to get the measurements right, and we were all happy. 

This hummus is smooth, creamy, with a hint of nuttiness from the tahini, tang from the lemon and garlic, and sweetness from the basil.  Oscar has had it in his lunch a few times and even he likes it.  He told me today, "I don't really like hummus, except the one with the little green bits."  And I think Olivia has happily taken it for lunch three days this week.

I tried not to make any of the flavors too overpowering so that it would be kid-friendly, but you may want to add more lemon, garlic, or basil depending on your family's preferences.  The hummus is great on a sandwich, but my children love anything they can dip, so we usually serve it with wedges of pita, crackers, or veggies.

Basil Hummus

Makes 2 cups
15 minutes preparation time

2 15-ounce cans chick peas, drained and rinsed
3 tablespoons tahini
4 tablespoons lemon juice
1/4 cup olive oil
a few pinches of salt
1 teaspoon minced garlic
1/2 cup basil
approximately 1/2 cup warm water

Put all the ingredients except the basil and water in a food processor and blend.  Add the basil and blend for a few seconds.  With the top on and the food processor running, slowly add the water.  Stop a few times to scrape down the sides and check the consistency.  You may need slightly more or less water to get a creamy consistency.  If you prefer, chill before serving.

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Comments

[rosana]

i need to get on the hummus-making wagon. it is not that hard, but for some reason, i haven't taken the plunge. this sounds deeelish. and, with our basil plant actually thriving in my care (don't ask me how i did it), i have something to work with...

[Margy]

I hope you like it. And you should never have let me know that you have a thriving basil plant so close by. . .