Basil Houmous - SP Friendly

I've always loved houmous but couldn't quite get the texture and taste right without using tons of extra virgin olive oil. I experimented with a range of different methods and combinations and what synned ingredients were worth it and which I could live without. I realised ultimately, that adding additional flavours was the key to making a really tasty, savoury dip. This recipe makes a filling dip that is spreadable on crackers or toast as well as being dip-able for crudities. I also make a mexican-inspired version too - my Jalapeño Houmous, which applies the same theory and also works well alongside spicier SP dishes like the Tofu Bean Tagine. I've also used a mix of half chickpea, half butter beans in this recipe as I find this gives a creamier finish to the texture but again you could use all chickpeas if you feel it suits your taste better. 

This isn't a syn-free recipe (and there are ones on the SW app if you want them) but the synned ingredients have been kept to a minimum and I find they make a big difference - see my theory on using syns within the welcome post. You could always leave out the orange synned ingredients here and it would still make a yummy and filling dish. 

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange.  

Basil Houmous

Makes 3 generous portions as a dip or spread - 1.5 syn per portion

1 tin chickpeas, drained
1 tin butter beans, drained
Juice of half a lemon / 3 tbsps of lemon juice
1 tsp light tahini (1.5 syns)
3 crushed cloves garlic / 1 tbsp garlic granules 
1 30g pack of fresh basil / 2 handfuls of basil leaves from a plant
2 tsp vegetarian green pesto (Sacla's Vegetarian Organic Pesto is delish!) (2 syns)
Ground seasalt

You will need a food processor with a cutting blade or a hand stuck blender - you could try to do this

with a potato masher, but it would probably take a lot of welly!

Add the basil leaves to the food processor with add a grind of seasalt to add friction and draw out the liquid from the basil. Pulse the processor until the basil forms a bright green paste. 

Now add the drained chickpeas and butter beans to the food processor and turn on to start blending. 

Drizzle the lemon juice through the funnel of the food processor as it turns to allow more movement in the mixture as the beans begin to emulsify. 

As it becomes to come together as a paste (about 2 minutes on full power on my processor) pause and add the garlic and tahini.

Blend further for another minute - check regularly to see if a smooth consistency is being achieved - if it is thick and not blending easily add further lemon juice with a splash of water. 

Once you are happy with the consistency and thickness add the pesto and stir this through the mixture by hand. 

Serve with further leaves of basil, crudities and Healthy Extra B suitable crackers.