I have made a lot of hummus. We like it and it is a great and very portable snack all year round.  In the summer it comes with us on the boat and during the school year it makes weekly appearances in our lunchboxes. It is quick and easy to make with or without the use of tahini. My friends at 240Sweet and Lemleys Catering posted shared their recipe for Lemon Basil Hummus on their blog recently and I had to try it out!

I made my own pita chips which, in my opinion, is cheaper and better than buying the premade kind.  I literally spent 2 minutes prepping these and 5-7 minutes baking them. That blows all excuses out of the water!

On a side note here is a clip of Felix and I making these Pita Chips AND pita pizzas on The Friday Zone~ A children’s Television Series on Indiana Public Television WTIU/WFYI!

[embedplusvideo height=”281″ width=”450″ standard=”http://www.youtube.com/v/bXndifTY2x0?fs=1″ vars=”ytid=bXndifTY2x0&width=450&height=281&start=&stop=&rs=w&hd=0&autoplay=0&react=1&chapters=&notes=” id=”ep7571″ /]

Lemon Basil Hummus

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Ingredients

• 1 can (15 oz) garbanzo beans (chickpeas)
• 1½ cup loosely packed basil leaves
• 2 cloves garlic, peeled
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 1/4 tsp ground black pepper
• 1 tsp soy sauce

Instructions

1. Drain the chickpeas, reserving 1 tablespoon liquid.
2. Rinse with cold water and drain well in a colander.
3. Place the chickpeas, basil, garlic, lemon juice, oil, black pepper and soy sauce into a food processor.
4. Cover and pulse until the mixture is smooth, adding the reserved liquid if necessary.
5. Serve with quartered pita bread or fresh vegetables for dipping.

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