Hummus with Basil - Hummus au Basilic

It has been a while, well more than a month (yes, I know, too long), since I last posted a recipe. Part of the reason is that my husband is taking the pictures and it has been hard for the two of us to coordinate: you know the day I make something worth being published on the blog, he left his camera at work... or the day he has it at home, the salad I made for dinner is not worth a blog entry!! If only I'd follow the weekly menus I create on my way to work or while riding the bus, we could better coordinate... but that has been hard... and since my children are off school for their 11-week-long Summer, I don't need to plan and cook meals ahead of time anymore.  Part of me likes this but I also know that by not having a meal plans for the weeks to come, it won't really make my life easier. So chances are that I'll be somehow planning again soon (I can't help it, you see!!)

If you were to ask French people what (culinary-speaking that is) they associate Summer with, they'll tell you : "l'apéro" et "le barbeque". We did not need Summer to servir l'apéritif in our house (we have it every Friday!)... but Summer being here, it will mean that we'll offer l'apéritif even more often! Super! "moi, j'adore l'apéritif" says my three-year-old! But who does not enjoy munching on different things while having a drink and relaxing?
Since I try to offer something different than just chips & salsa and pistachios when we are having a drink, I have been experimenting. Hummus is something I now make a lot (as well as gougères)...and, as a consequence, never purchase anymore. Since we started growing herbs on our balcony, I had extra basil, which I added to my recette de base. You could really adapt the recipe to your liking; I also like adding roasted red bell peppers in hummus. If we have too much, I keep it in the fridge and serve it on the side of a large salade composée. The type of dinner that really does not require any planning. Ou presque! Bon Appétit!

Ingredients
- 1 cup chickpeas (if you use canned, keep the water)
- 1 clove garlic
- 2 Tbs lemon juice
- 2 Tbs Tahini (sesame paste)
- 2 Tbs Olive oil
- Salt
- Cayenne Pepper/Paprika/Cumin (optional)
- Fresh Basil

• Put all ingredients in a blender and mix until smooth. You can add some of the water from the canned chickpeas to reach the desired consistency or more olive oil or water.

My Personal Comments

• You could add an extra garlic clove if you like garlic a lot (I don't)
• You can keep it in the fridge for about 2-3 days.