I used to be intimidated by making hummus — and when I tried, the flavor was never as good as what I had experienced at restaurants or purchased.
This recipe, shared by a dear friend, was the first homemade version I really loved. You see the key to great hummus is the tahini (ground sesame seeds) and at the time in my foodie journey, hard to get, fairly expensive ground seeds were not on my “must buy” list. But, for this recipe, the basil holds the flavor – so you can skip the tahini.
There are so many layers of flavor in this creamy spread. Great on fresh french bread, a good cracker, or my favorite – paired with fresh cucumber slices.
I often take this dip to parties and it is always a hit. In a sea of delicious, but often less healthy options. I like to add a delicious, healthy dish to the mix. I hope you enjoy it, I know your friends will!
- 2 Handfuls of Basil Leaves
- 1/4 Pine Nuts or Walnuts
- 2-3 Garlic Cloves
- 4 Sundried Tomatoes*
- 3T Olive Oil
- Juice of 1 Lemon (a little over 1/4C)
- 2 15oz Cans of Garbanzo Beans (Chickpeas) - Drain and Rinse
- Dash (or two, or three) of Hot Sauce
- 1t Sea Salt or more to taste
- Add Basil, nuts, garlic, tomatoes, olive oil, and lemon juice to a food processor until the basil is condensed. Add beans and blend until smooth, you may need to add water to get the dip to the right consistency (up to 1/2C). Add salt and hot sauce to taste.
- *I roast my own tomatoes (I typically have an excess of tomatoes and basil in the summer which is why I love this recipe). Core and halve tomatoes - remove juice and seeds. Drizzle with olive oil and sprinkle with Italian seasoning and sea salt. Bake for several hours at 200 degrees.