Basil Hummus Recipes
BASIL HUMMUS
I created this recipe because I had too much basil left over from another recipe. It turned out fantastic and now it's on my list of favorites. You can substitute the tahini (roasted sesame paste) for almond butter, it will give it a nice, full nutty flavor. I serve it as an appetizer with oven roasted vegetables. To make the chickpeas easier to digest, I soak them in water for about 10 minutes and then remove their little skin. It takes a while but really is worth it if you have a sensitive stomach.
Provided by Dina Cohen
Categories Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender.
- Blend until the mixture has the texture of a puree.
- Serve in a bowl.
- Reserve a few basil leaves to decorate and drizzle with olive oil.
Nutrition Facts : Calories 439.8, Fat 32.9, SaturatedFat 4.5, Sodium 2102.6, Carbohydrate 30.9, Fiber 6.7, Sugar 0.3, Protein 8
BASIC HUMMUS
This basic recipe for hummus is quick and easy, and it tastes great with pita bread or veggies.
Provided by TAZF18
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
- Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 5.6 g, Fat 2.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 70 mg
CHEF JOHN'S GREEN HUMMUS
This simple, basil-spiked 'green' hummus is a great summer twist on everyone's favorite spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And don't even get me started on wraps. I won't even touch a wrap that doesn't contain hummus, and neither should you.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
- Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 26.5 g, Fat 7.5 g, Fiber 5.5 g, Protein 7.7 g, SaturatedFat 1 g, Sodium 143.7 mg, Sugar 0.3 g
FRESH BASIL-WHITE BEAN HUMMUS
This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything!
Provided by Prose
Categories Beans
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place ingredients in blender or food processor and puree until creamy, scraping sides occasionally.
- Taste and adjust flavors as desired.
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FRESH BASIL HUMMUS - THE VIEW FROM GREAT ISLAND
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From theviewfromgreatisland.com
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4/5 (40)Calories 134 per servingCategory Appetizer
- Drain and rinse the chickpeas. Put them in the bowl of a food processor along with the smashed garlic clove. Process the chickpeas for several minutes, stopping to scrape down the sides of the bowl as necessary. I like to process the beans first to get them as smooth as possible.
- Add the tahini and lemon to the puree and process briefly to combine. Then add the basil, and process for another couple of minutes, scraping down the sides as needed. You want it to be really smooth.
- Wile the machine is running, drizzle in some ice water to loosen the hummus. Season with salt and fresh cracked black pepper.
- Spread the hummus out into a shallow bowl, cover with plastic wrap, and refrigerate until ready to serve.
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2021-06-21 Yield: 6 (1/4 cup) servings Ingredients 2 tablespoons pine nuts 1 cup fresh basil leaves, loosely packed 1 (15.5 oz) can chickpeas, drained and rinsed (about 1 ½ cups) ½ cup …
From emilybites.com
5/5 (1)Total Time 10 minsCategory Appetizer, SnackCalories 87 per serving
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5/5 (1)Total Time 10 minsCategory Appetizer, SnackCalories 87 per serving
- Spread the pine nuts in a single layer across the bottom of a dry skillet. Bring over medium heat and cook for a few minutes, stirring or shaking the skillet fairly regularly until golden. Pine nuts can go from golden brown to black quickly, so pay attention to them so they toast rather than burn!
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5/5 (1)Total Time 10 mins
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5/5 (1)Total Time 10 mins
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