basil hummus

August 31, 2011

You say “bay-sil”, I say “ba-sul”.

You spell it “hummus”, we spell it “houmous”.

Here’s one thing we can agree on: the time is coming when we all need to use up the basil growing in our gardens and lining our supermarket shelves before frosty mornings kill it off and caprese salads are a sad, distant memory.

Are you sick of pesto? It’s kind of the ubiquitous, basil-user-upper, but what about this: basil hummus. What’s not to like? Two of my favourite things to eat (pesto and hummus for those slow on the uptake), combined into one glorious concoction, perfect for spreading in sandwiches and scooping up with pita bread (yeah, yeah, we spell it “pitta”).

Basil Hummus
from Simply Recipes

Ingredients

  • 1/4 cup pine nuts
  • 2 cups sweet basil leaves, packed
  • 3 cloves garlic, smashed then minced
  • 2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained*
  • 1/4 cup olive oil
  • Up to 1/4 cup water
  • 1/3 cup fresh lemon juice
  • 1 1/2 to 2 teaspoons salt
  • Several dashes Tabasco
  • 1 teaspoon tomato paste

Directions

  1. Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)
  2. In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.
  3. To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or granary bread. Makes about 3 cups of hummus.
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{ 9 comments… read them below or add one }

brandi August 31, 2011 at 8:13 am

I’m NOT sick of basil or pesto – I just wish I had some! Our basil didn’t do very well this year :(

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Kathryn August 31, 2011 at 9:18 am

Love basil and love hummus – this looks like such a great combination. I must try it soon!

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Whitney August 31, 2011 at 9:40 am

I totally made this receipe this weekend too! So delicious.

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leslie August 31, 2011 at 4:09 pm

i am making this as soon as i get back from my trip out of town over labor day. it’s the perfect quick and seasonal recipe to start off my week when i won’t have been home to cook all weekend.

catching up on your blog always puts a smile on my face – you’ve never posted a recipe that isn’t just my style!

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Mary Benson September 1, 2011 at 11:43 am

Can this be frozen? Thanks, it looks great!

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Angharad September 1, 2011 at 2:23 pm

Hi Mary, Thanks for your question. I’ve never frozen hummus before and I wouldn’t personally choose to do it – mainly because it might change the consistency and taste and I personally think it tastes so wonderful straight from the blender! It refrigerates super well so if you make a big batch, you can keep it in the fridge for 7-10 days no problem.

If you do choose to freeze it I’d advise you to add a little extra olive oil to the top once it’s in a container to keep moisture in and be sure it’s sealed very tightly. Good luck!

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Notes She Wrote September 1, 2011 at 3:16 pm

mmmmmmm this looks soo soo good! I NEED to make this! :)

Notes She Wrote

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holly September 3, 2011 at 1:44 pm

i am currently on more of a cilantro kick…but this hummus is making me rethink that :)

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Susan M September 19, 2012 at 8:45 pm

Well !! I made this last night for my friends and used my very own Lime Basil – it was GORGEOUS and everyone loved it! Fortunately .. there was some left for today .. and perhaps tomorrow’s lunch !! Yummmmm! Thank you so much, I really look forward to trying some of your other recipes now !!

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