Lemon and basil hummus
If there was aquafaba mousse last week then you may have guessed that there would be hummus this week!
This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very quick to prepare so you can whip it up in a jiffy.
1 can chickpeas
small bunch of basil (including stalks)
2 tbsp olive oil
zest of one lemon
juice of half a lemon (more if you like)
seasalt and black pepper to taste
Roughly chop the basil and place all the ingredients into the bowl of a food processor. Blend together until you are happy with the texture and then adjust the taste to your preference by adding a little more lemon juice, salt or pepper. If the hummus is stiffer than you would like then add a splash of cold water and blend again.