Basil Hummus Recipes
BASIL HUMMUS
I created this recipe because I had too much basil left over from another recipe. It turned out fantastic and now it's on my list of favorites. You can substitute the tahini (roasted sesame paste) for almond butter, it will give it a nice, full nutty flavor. I serve it as an appetizer with oven roasted vegetables. To make the chickpeas easier to digest, I soak them in water for about 10 minutes and then remove their little skin. It takes a while but really is worth it if you have a sensitive stomach.
Provided by Dina Cohen
Categories Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender.
- Blend until the mixture has the texture of a puree.
- Serve in a bowl.
- Reserve a few basil leaves to decorate and drizzle with olive oil.
Nutrition Facts : Calories 439.8, Fat 32.9, SaturatedFat 4.5, Sodium 2102.6, Carbohydrate 30.9, Fiber 6.7, Sugar 0.3, Protein 8
FRESH BASIL-WHITE BEAN HUMMUS
This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything!
Provided by Prose
Categories Beans
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place ingredients in blender or food processor and puree until creamy, scraping sides occasionally.
- Taste and adjust flavors as desired.
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- In the bowl of a food processor add the chickpeas, tahini, basil leaves, zest and juice of the lemon, garlic powder, kosher salt, pepper and red pepper flakes. Process until smooth.
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- Place dried chickpeas in a large bowl and cover with 2" of water. Allow to sit for at least 8 hours or overnight.
- Drain chickpeas and place in a large pot with 6 cups of water. Bring to a boil, reduce heat and simmer for 1.5-2 hours. Drain and allow to cool slightly.
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- In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic can seep in, about 15 minutes.
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- In blender combine all ingredients. Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. If needed blend in one tablespoon of water or oil at a time to make the hummus creamy and smooth.Tip: It's helpful to use a rubber spatula to scrape down the sides of the blender when the hummus mixture sticks to the blender sides. That way, all the hummus is blended together at the same time for even texture.
- Taste the hummus and add additional salt and pepper if necessary. Refrigerate for 30 minutes or up to overnight, allowing the flavors to marry. Hummus will keep for several days stored airtight in the refrigerator.Serve with your favorite pita bread, vegetable crudité, crackers, chips, toast, or fried bread.
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- Add all ingredients except the chickpea liquid and the basil to a food processor and process until mixture is relatively smooth.
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- Drain and rinse the chickpeas. Put them in the bowl of a food processor along with the smashed garlic clove. Process the chickpeas for several minutes, stopping to scrape down the sides of the bowl as necessary. I like to process the beans first to get them as smooth as possible.
- Add the tahini and lemon to the puree and process briefly to combine. Then add the basil, and process for another couple of minutes, scraping down the sides as needed. You want it to be really smooth.
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