Tomato and basil hummus


Just a quick post about some hummus. I’m going to have a go at making hummus encrusted halloumi with this tonight and if all goes well I’ll stick a link to that here. If it doesn’t work then I’ll just act like it never happened and hide from the shame.

Confession time… I have never finished a pot of hummus. Maybe I get bored of it or. Maybe I’m just one person and I can’t be expected to feast on hummus every moment of every day. I think it’s that. To me the pots they come in are huge and I’m the only person in the house who eats it, so if I want hummus then I have to want it all the time!

Not anymore though, now I have a food processor so I can make as much or as little hummus as I want. If I want to fill a bath with it, fine. If I only want half a shot glass full of the stuff, that’s fine as well.

Add a splash of olive oil and creepy smal basil if you want it to look fancy.
Add a splash of olive oil and creepy smal basil if you want it to look fancy.

Anyway here’s the how to make it.

Tomato and basil hummus
Serves: ½ cup
Prep time:
Total time:
  • 150g chick peas
  • 1 garlic cloves
  • 1 tbsp extra virgin olive oil
  • 1-2 tbsp tahini paste
  • lemon
  • 1½ tbsp double concentrait tomato puree
  • 3- 4 tbsp fresh basil
  • salt and pepper
  1. Chop the garlic and basil up a bit them chuck in the food processor with the chick peas, oil, tahini tomato puree and seasoning. Squeeze about half the juice of the lemon into the mix and blend until smooth. If the hummus is too thick then let it down with a little bit of water at a time until it reaches the desired consistency.
The amount of tahini, lemon, tomato, garlic, basil and seasoning is up to you, really. I've just given a rough idea of how much to add. If you want it more lemony, add more lemon. If you want it more tomato-y add more tomato. Etc Etc.


So what do you think?

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