One of the things I grow most each summer is basil. If my basil plants are looking empty or dying, I will more than likely run out and buy another plant – just so I don’t run out. Having a basil plant on standby is essential for anyone who’s always busy in the kitchen! I love pesto (I freeze it each summer) and I use basil in many recipes. (Add garlic and I’m in heaven.)
(missing from this photo: garlic.)
A few summers ago, I happened upon a basil hummus recipe. I’ve tweaked it to my own liking over the years and found the need to share it….finally. I had all of the ingredients on hand, except the garbanzo beans, but I easily (and cheaply) grabbed a can while at the store over the weekend.
So grab your basil and make this recipe!
- 1½ cups basil
- 1 can garbanzo beans (drained, rinsed)
- 2 tbsp lemon juice
- 2 tbsp tahini (sesame paste)
- 2 tbsp olive oil
- 1 tbsp water
- salt to taste
- Optional: 1-2 cloves garlic (more if you desire)
- In a food processor, chop the basil and garbanzo beans. When those are mixed fairly well, add the remaining ingredients and process until smooth. Refrigerate and eat when ready!
This hummus is great with pita bread, chips or vegetables. My son is a fan of dips, so it’s even toddler-friendly.
Do you love basil? What dish do you enjoy most with basil?