Tomato & Basil Hummus

MIles Storm helping me back and then tucking in to the hummus!

MIles Storm helping me make, and then tucking in to the hummus!

This week I went to the Health Food Store with Miles Storm to buy some organic dry chickpeas. I had a great urge to make him hummus as he eats so much of it. Lately, I have been lazy and buying hummus at the supermarket for him. I feel bad about this as I know the Sabra Brand we always buy is made with GMO and non-organic ingredients. But, this mad-supermarket-hummus-buying is stopping right now. From here on in, it is homemade hummus for my family all the way!

Hummus is definitely one of my Son’s most favorite foods, which is fantastic as chickpeas (AKA¬†Garbanzo Beans) are high in protein – to be actual a cup of cooked chickpeas contains almost 12 grams of protein! They are also a good source of Dietary Fiber, and antioxidants – Vitamin A and Vitamin C.

As it is still quite hot here in the Northern Hemisphere we have a ton of tomatoes and basil growing in our garden. With this in mind, I thought why not make a hummus with them as as an addition to the chickpeas. Well, it turned out really well and I am happy to share it with you on the BLOG today!

This recipe is so simple, and using raw chickpeas and making hummus from scratch, you eliminate the ton of salt which is usually added to the canned varieties available at supermarkets.

Additionally, this is a fantastic activity to do with your Little One at home. My little boy loves to help me out in the kitchen already becoming a keen Chef in the making. Go Miles Storm Go!

Ingredients for the hummus

Ingredients for the hummus – chickpeas, sesame tahini, lemon juice, cherry tomatoes, garlic, basil, olive oil, sea salt

What You Need

  • 4 cups cooked organic chickpeas
  • 1/4 cup of organic sesame tahini
  • 1/4 of cup organic lemon juice
  • 1 cup of small organic cherry tomatoes
  • 1 cup of organic olive-oil
  • 8 organic garlic cloves
  • 1/2 cup of fresh organic basil leaves
  • A couple of organic bay leaves
  • Sea Salt to taste

What To Do

  • In a big bowl, soak chickpeas in cold water for at least 24 hours. The chickpeas will expand so make sure you have a big enough bowl for this and at least be able to add 2 inches of water on top
  • Drain chickpeas, and then boil (with bay leaves) for 1 hour in pot or until chickpeas are soft and can be mashed with a fork
  • Drain from water
  • Combine all remaining ingredients in a food processor and mix very well until hummus is of desired consistency, I usually let it go for at least 5 minutes
  • Serve with chips, raw carrots, pita bread or sliced cucumbers
Make sure you blend the hummus for at least 5 minutes

Make sure you blend the hummus for at least 5 minutes

You can also freeze hummus for later use. The suggestion of time you can do this for varies from person to person, however I know that I have frozen hummus for almost 10 months and after thawing it out it still tasted great!

Can I ask, who else makes their own hummus? Would love to hear of other recipes for my family to try out next time.

THANKS FOR READING MY BLOG!

4 thoughts on “Tomato & Basil Hummus

  1. Pingback: Beetroot and Apple Hummus | A Bakers Diet

  2. Pingback: Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | catching up with Homemade With Mess | Hey Sweetheart, Get Me Rewrite!

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