Super Creamy Vegan 10-Minute Basil Hummus | Healthy Snack Recipe

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Mood: Party snack, sandwich spread, salad dressing, veggie stick dip, Netflix & Chips companion..the humble Hummus is an extremely versatile dish that can liven up any occasion! I’m a total Hummus junkie and this Mediterranean delight is a definite staple in my home! Recently, I found myself buying a new tub of Hummus every couple of days; which was not only a burden on my pocket but not too environmental friendly either; because of all that plastic! So that’s when I decided to start making Hummus at home and now..there’s no turning back! This stuff tastes better than it’s store bought counter part and it’s super simple and affordable to make at home too! This Super Creamy Vegan Basil Hummus recipe is a herbalicious twist to the classic dish and it’s bound to be a crowd favourite! 10 Minutes. 10 Ingredients. 100% Deliciousness:) Healthy. Extra Smooth. Luscious. Scrumptious. Home Made Goodness:)

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Recipe YouTube Video: Check out my YouTube video to see how to make the recipe:)

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Time: 10 Minutes (+ Cooling Time)
Serving Size: 1 1/2 Bowls (pictured)
Category: Snack; Dip
Author: Animagus Eats

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Ingredients:
Base Ingredients
• 1 400g can Chickpeas + Chickpea Water (NOT drained; approx. 2 cups)
• 2-3 Whole Garlic Cloves (to taste)*
• 1-2 tbsp Lemon Juice (to taste)*
• 1 cup Fresh Basil (chopped)*
• 2 tbsp Tahini

Seasoning
• 1 tsp Mixed Dried Herbs*
• 1/2 tsp Smoked Paprika Powder
• 1/2 tsp Red Chilli Powder
• 1/2 tbsp Olive Oil (optional)*
• 3/4 – 1 tsp Sea Salt (to taste)

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Method:
1. First, empty 1 can of chickpeas (with the chickpea water) into a microwave safe bowl.

2. Next, add the garlic gloves to the bowl as well.

3. Place the bowl in the microwave and cook the ingredients for 4-5 minutes. This process of heating the chickpeas and garlic with the chickpea water from the can will give the Hummus that extra creamy touch:)

4. Let the ingredients cool down for 1-2 minutes and then empty the contents of the bowl into a blender/food processor. Add the rest of the ingredients to the blender and blend until the mixture is smooth and creamy. Do a taste check (Taste. Tweak. Repeat.) and adjust the seasoning based on your preference:)

5. Scoop the hummus into a serving bowl and let it cool down for 10-15 minutes.  The longer it cools; the more pronounced the basil flavour:) Garnish with a sprinkle of smoked paprika/red chilli powder:) Enjoy the hummus with fresh veggie sticks, with crackers or pita chips, in sandwiches, with salads, the works! The dip can be stored in the fridge for 2-3 days in an airtight container. And voila! Your Super Creamy Vegan 10-Minute Basil Hummus is ready to be served:) Happy Eating:)

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Notes:
*If you don’t want to use the microwave, then you can heat up the chickpeas and the garlic cloves in the chickpea water in a saucepan on the stove. I have only tried the microwave method, but the stove should work too:)
*I used 2 Garlic Cloves, 2 tbsp Lemon Juice and 1 tsp Sea Salt. You can add more or less of these ingredients depending on how garlicky, lemony or salty you want the Hummus to be:)
*I used 1 cup of Fresh Basil (chopped). You can add more Basil depending on your preference. You can substitute other fresh herbs too:)
*I used a standard Dried Herb Mix of Oregano, Parsley, Rosemary, Sage and Thyme from Sainsbury’s UK. You can use any dried herb mix that you have at home:)
*You can skip the olive oil if you want to make the recipe oil free:) The microwave method makes the hummus extra creamy; so the oil is just optional; not a necessity:)

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Adapted from Minimalist Baker’s Microwave Hummus Recipe🙂