If chickpea was a human I’m sure we would be a thing lol! I love how versatile chickpeas are from roasting them to making a creamy dip, pasta, pancakes, stews and the list goes on.
This recipe is quick to make, especially if you have friends over and want to impress them! And if you don’t already know me, I love throwing everything in my Vitamix and making a magic delicious recipe.
Milan always makes fun of me as somewhere in the instructions of most of my recipes says, “add all the ingredients to your blender and blend until smooth” or as he says “blend the SHIT out of it”. I find this so funny as it’s actually true.
Back to the hummus! Combining the chickpeas with the olive oil, garlic, lemon and lots of basils gives it all the flavours. I left the nutritional yeast optional as you might not have in on hand, but it does give an Umami taste.
Paring the garlicky blister tomatoes with the hummus makes it melt in your mouse and gives it the perfect amount to moisture.
WHY I LOVE THIS CREAMY BASIL HUMMUS
This basil hummus,
- Is perfect for dipping
- Makes the perfect snack
- Is packed with protein, healthy fats and some greens
- Perfect to make in batch and keep in the fridge to use for any dish
HOW TO SERVE THIS DELICIOUS HUMMUS
- Add a dollop on top of any salad
- Use as a dip for any crackers
- Use as spread on toasts
- Make a quick snack by dipping your veggies
If you try this recipe let me know! Leave me a comment, star it, and make sure to tag your beautiful photo on Instagram #LoveNourishInspire. I’d love to see your amazing creations. Xo
Basil Hummus with Blister Cherry Tomatoes
BLISTER CHERRY TOMATOES
- 1 tablespoon avocado oil
- 2 cloves of garlic
- 1 cup cherry tomatoes
- ¼ tsp salt
- Pinch of cayenne pepper
- BASIL HUMMUS
- 1 14- ounce can chickpeas – drained and rinsed
- 2 cups fresh basil leaves – loosely packed
- 2 Tbsp tahini
- 2 Tbsp nutritional yeast optional
- Juice of 2 medium lemons
- ¼ cup olive oil
- ⅓ cup filtered water
- 2 garlic cloves – roughly chopped
- 1 tsp sea salt
- ¼ tsp black pepper
- Olive oil
- Chopped basil
- Salt & pepper
BLISTER CHERRY TOMATOES
Heat the avocado oil in a small pan over medium heat; add the garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and let sit for 3 minutes until they start to blister. Give them a quick stir and sauté for another 3 minutes. Season with salt and pepper, and set them aside.
Add the humus ingredients into a high-speed blender and blend on high for about 2 minutes, or until it becomes smooth (I prefer to use Vitamix as it does the job every time, here is the link if you are interested in purchasing one).
To assemble transfer the hummus to a shallow bowl, top with the blistered cherry tomatoes, drizzle with olive oil, salt and pepper