Homemade hummus is so fast and easy, and so, so good.
One can makes a pretty whopping batch, so whenever I make hummus I split it in 2 and freeze half of it (hummus freezes really well!), especially since when using fresh herbs and no preservatives, I don't want to leave it hanging around in the fridge for too long...but really, I ate this so fast that there was no danger! Yum!
Ingredients:
1 15 oz can of chick peas
2 tbsp tahini
the juice of one lemon
10 sun-dried tomato halves
about 15 fresh, large basil leaves
1/2 tsp of salt
1/4 tsp cayenne pepper
Mix with a food processor or immersion blender until smooth, adding water if necessary to thin it out a little bit.
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