Basil Hummus- Enjoy the last of summer's basil harvest to make this bright, fragrant, and creamy homemade dip.
September 23, 2021 by Nicole Collins
You know what I'm really going to miss when fall officially kicks in?
Of course, there's the usual: the longer days, the warmer weather, the summer produce.
But, I think what I'm going to miss the most this fall is my basil plant.
I never thought I'd say that.
Once upon a time, I didn't even like basil. I tolerated it, but that's about it.
Honestly, I don't even know why I decided to add basil to my garden when I first started my herb garden a couple years ago. It certainly wasn't my favorite herb or even an herb that I ever used.
But for whatever unknown reason, I did plant it in my garden. And somehow, the basil became my favorite plant.
Maybe it's because I had to commit to learning how to properly take care of it. Maybe it's because I successfully kept it alive. Maybe it's because it gave me such a bountiful harvest that I had to learn to love it because I had to use it. I don't know. But, I do know that I'm going to miss walking out the door to snip a couple leaves whenever I darn well feel like it.
As we approach the final basil harvests of this season, I have the perfect recipe to help use up what's left of this versatile herb.
So today, we're making Basil Hummus!
We're taking my favorite base hummus recipe and adding lots and lots of fresh basil to the party. And, the end result is a bright, fragrant, creamy spread that can be used as dip, as a sandwich spread, or as spoon to mouth snack.
It doesn't get much better than that!
In my opinion, there's one main secret to making the perfect hummus, and we've talked about it here a few times before. PEEL THE DARN CHICKPEAS. I used to think that this was an unnecessary step, but that's before I actually took the time to do it. And let me tell you, the difference in texture of hummus made with peeled vs. unpeeled chickpeas is undeniable. There's no difference in taste, but as someone that's highly impacted by the texture of foods, there's really no going back to hummus made with skin on chickpeas. For me, I don't find that the internet hacks out there to help you quickly get the skin off of chickpeas save me any time. So I take a seat, put on some music, and spend a relaxing 15 minutes pinching those pesky skins right off our creamy beans.
Once our chickpeas are prepped and ready to go, we're going to add them to a food processor with some tahini, some lemon juice, some olive oil, a clove of garlic, a pinch of salt, and a little water to help thin the whole situation out. But before we start blending, we're going to add 2 whole cups of fresh basil straight to the bowl of the food processor.
Then, we hit the button and let the processor do it's thing!
I feel like I've eaten A LOT of basil this summer thanks to my bountiful garden this year, so I decided to do a quick google search to see if basil provides any health benefits. And, guess what? It does! According to the google machine, basil has anti-inflammatory and cancer fighting properties, it helps in combating stress, it promotes heart health and regulates liver functioning, and it can even act as an aphrodisiac. Combine that with protein rich and cholesterol fighting chickpeas plus the healthy fats in tahini paste, and this bowl of hummus is making way more than just your tastebuds happy.
If you can exercise any self control and not start shoveling this hummus straight into your mouth, make it pretty by giving it a drizzle of olive oil, a sprinkle of ground sumac, and a pinch of flaky salt for garnish. The extra olive oil and salt add to the luxuriousness of the dip while the sumac helps to highlight the lemony properties in the hummus.
The best part is that there are options on how to use this fresh and fragrant dip. Eat it as intended with some naan, crackers, or veggies. Or use it as the glue for a sandwich or a wrap. Either way, you're going to love the earthiness, creaminess, and deliciousness that this hummus adds to your daily routine.
Ok, everyone. I could talk about my garden basil all day, but now it's time to stop talking and start noshing.
So, enjoy! And, let's eat!
Serves: 4 Print
1 can (15.5 oz) garbanzo beans (chickpeas), rinsed and peeled
2 cups basil, packed
1/3 cup tahini
3 tbsp lemon juice
6 tbsp water
2 tbsp olive oil
½ tsp salt
ground sumac, olive oil, and flaky salt, for garnish
In the bowl of a food processor, add chickpeas, basil, tahini, lemon juice, water, olive oil, and salt. Process for 1 minute until combined. Scrape down the sides, and process for 1 more minute until smooth and creamy. Set aside.
To serve, transfer hummus to a shallow serving dish. Garnish with a drizzle of olive oil, a pinch of sumac, and a pinch of flaky salt, if desired. Serve!
*Peeling the chickpeas before making the hummus is an absolute must. I never used to do it, but it makes a ginormous difference in the texture of the hummus. It only takes an extra 5 mins or so to peel all of the chickpeas. Just pinch each chickpea gently between your fingers, and the skin comes right off. Discard the skin.
*This hummus is best served fresh, but it will last in the fridge for up to 2 days.
*You can eat this hummus as a dip, or use it as a spread for italian style sandwiches or wraps. YUM!