I happened to run across a basil hummus recipe and decided to try it cause it is so easy to make and full of good stuff. I honestly think this is better than regular hummus. Definitely worth making. Homemade hummus is soo much better than store bought in general, but this is another step above.
Adapted from a recipe by Daily Garnish
Ingredients (2 cups)
- 1 can garbanzo beans, rinsed and drained
- 1 cup basil leaves
- 1 clove garlic
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp tahini (sesame paste)
- 1 tbsp water
- pinch of salt (to taste)
- Get started by tossing chickpeas into a food processor. *Hull the skins off if you so choose.
- And adding the basil and garlic clove on top. Pulse to combine until chopped.
- Add lemon juice, water, olive oil, tahini, and salt.
- Continue to run the food processor (stopping to scrape down sides every once in a while) until the hummus is smooth and creamy.
*One tip to getting a creamier hummus: While the chickpeas are in the colander, after rinsing them, take a handful and rub them together in your hand. You should see some clearish skins come off. Repeat until they are all off. Remove them from the colander before putting the chickpeas into the food processor.
Our family tried beets last year, and we weren’t crazy about them. They tasted very…earthy. Well, I think I figured out why they tasted earthy.
You need to peel beets before eating them. They do grow IN the earth. Why this didn’t occur to me, I’ll never know, but I am sure that was the problem.
Here’s a recipe that is worth repeating if you like hummus and variations on hummus.
.5 lb beets (about 4 medium beets), cooked, peeled, and cubed
2 Tbl tahini (sesame seed paste)
5 Tbl fresh lemon juice
1 small clove garlic, chopped
1/2 to 1 Tbl ground cumin, to taste
1 Tbl lemon zest
1 Tbl plain yogurt for added creaminess (not necessary)
Pinch sea salt or kosher salt
Fresh ground pepper to taste
Place all the ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Refrigerate for up to 3 days. Eat with pita, crackers/crostini with a sliced cucumber.
Happy 4th of July!