Monday, August 22, 2011

Basil Hummus

 I have been on a hummus kick lately but never actually made my own. (I'm pretty fond of Sabra's Roasted Red Pepper). When I came across this creamy basil hummus on Daily Garnish, I knew it was the first kind to try on my own!  I made it to go with one of my favorite summer meals: hummus and vegetable pizzas! It was delicious, and the basil flavor was really strong- in a good way. It reminded me of a healthier version of pesto. It was so easy to make, and I can't wait to start experimenting with other flavors!

Creamy Basil Hummus (from the Daily Garnish)
  • 1 can garbanzo beans, rinsed and drained
  • 1 cup basil leaves
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1 tbsp water (I used 2, but would maybe use 3-4 next time for a less thick consistency)
  • pinch of salt
  1. Put basil and chickpeas in food processor. Pulse to chop combine.
  2. Add lemon juice, water, olive oil, tahini, and salt.
  3. Continue to run the food processor (you may need to stop and scrape down the sides a couple of times) until the hummus is smooth and creamy.