Humus With Basil
- Chickpeas, 2 cans (800 gr.)
- Tahini, 200 gr
- Lemon Juice, ¼ cup
- Garlic, 4 cloves
- Water, ¼ cup
- Olive Oil, 4 tbsp
- Fresh Basil*
Many people think that humus is a hard dish to prepare. However, it is a charismatic side dish which can be prepared in 15 minutes with a few shortcuts.
There are two shortcuts to prepare humus. The first one is, because it takes too long to boil chickpeas, using canned chickpeas (they are really delicious and there is no difference at all in taste). The second thing is to peel the skins of the chickpeas. This part is really important, as there should be no skin in a good humus. The skins cause the humus to have a creamy consistency and a bitter taste. The best way to remove the skins is to use a rice washing bowl. (If you do not have one, definitely get one. I think it is the one and only plastic kitchen tool that I would never give up.) In the old days, they used to peel the skins off one by one. My method is this: pour the chickpeas into the rice washing bowl. Place the bowl under the tap, turn the tap on and start slightly rubbing the chickpeas in your hands. The skins will pop up to the surface, and because the water is flowing through the rice washing hole, they will gather on a side. Therefore, the skins of 800 grams of chickpeas will be peeled in 1 minute.
Put chickpeas, salt, garlic, tahini, water, lemon juice and olive oil in the food processor. Mix till smooth..
The humus is ready. This way, humus is more moist and more like a sauce. You can add some more taste with basil and pide, or you can add both taste and color with sweet chili sauce.
* If you want to prepare classic humus instead of the one with basil, you can serve it with cumin, flaked red pepper, some olive oil and sprigs of parsley.