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I decided to try my hand at making hummus. I keep reading about how easy and more economical it is to make your own PLUS you can control not only what goes into it but how strong certain flavours will be.   Seeing that I had most of the ingredients on hand, I thought I’d give it a whirl.  The only thing I had to buy was a teeny bit of tahini from the bulk store – wasn’t going to commit to a jar unless this was going to be something I enjoy and will make often.  (BTW: What is up with tahini only being sold in large jars?!)   The last thing I need is to find a jar of fuzzy tahini waving back at me as I open it to see if its still good LOL – After all, I’m on this whole ‘no waste’ kick right? 😉

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First, I opened a can of chick peas, drained & rinsed them before adding to the blender.

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Next, I added about a really healthy rounded teaspoon of jarred homemade minced garlic. (trust me, this is some seriously garlicky hummus, start with much less and add more as desired)

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Followed by a very generous squeeze of lemon juice and about 2 tablespoons worth of tahini.

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I gave everything a good blitz with the blender and well, it didn’t turn out so well.  It made a whole lot of noise without a whole lot of ‘blending’ if you know what I mean.  I added water by the 1/3 cupful’s to help it along while stopping to scrape down the sides with a spatula.

In the end, I think it was about 1c of water that was added, plenty more lemon juice then I thought I’d need originally and a light glug of EVOO to help with the flavour and texture.  After it was all said and done, it appeared to be of a thin consistency. (Don’t forget to taste as you go. After it was blended to my desired consistency, I added some salt and white pepper to taste.)

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This batch made a full 2c Ziploc container as pictured above.  I’ve let it sit overnight in the fridge to help the flavours get to know one another better and the garlic flavour has mellowed out, its not overly salty as I find the store bought versions and has a nice lemony zing to it.  It also thickened up so so I think this recipe is a keeper! *thumbs up*  Not bad for just ‘winging’ it huh?

What about you? Have you tried your hand at making your own hummus? Any suggestions or tips for flavour combo’s that I should try next?  

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As the summer keeps rolling on,  I noticed my basil plant was starting to seed or flower.  I decided to hack it down to the bare roots and let it re-grow for round two.  (Secretly hoping I didn’t kill it!)  I harvested all I could from the trimmed basil stems, washed and dried them.

I’ve always wanted to try my hand at homemade pesto but sadly I had no nuts in the house and wasn’t about to add PB to the mix ‘to try’ LOL  Instead,  I decided to leave it at basil and garlic.   Start simple right?

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I’ll admit, I did cheat and use store bought, pre-minced garlic.


As you can see, I do not have a food processor and have read numerous horror stories about failed homemade pesto attempts done in a blender BUT I had an idea!  (yes I know, I’m not making a pesto but close enough)

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In the blender: basil leaves and EVOO

I tried my lil trick and discovered that it worked.   Don’t get me wrong, it was painstakingly slow but I kept at it!

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Adding in more basil leaves, EVOO and now garlic as it started to finally ‘blend’.  At this point, you can start to do a taste test and decide upon how much salt & pepper you’d like to add.

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Voila! Homemade basil-garlic sauce.

I chose to freeze it since we will not be using it right away.   My plan is to thaw it the night before we grill up some steaks and veggies and use it on a side of freshly boiled pasta. Maybe even serve the pasta chilled?

Do you make your own pesto or other variations on basil based sauces?

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