Lemon Basil Hummus Dip Recipes

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LEMON BASIL HUMMUS DIP



Lemon Basil Hummus Dip image

I found this recipe in a leaflet. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

16 ounces chickpeas (garbanzo beans)
5 large fresh basil leaves (1/2 c)
1 garlic clove, peeled
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1 teaspoon soy sauce
12 ounces pepperidge farms baked naturals toasted wheat crisps crackers (1 box)

Steps:

  • drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas.
  • Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, pepper and soy sauce into a food processor container. Cover and process until the mixture is smooth. Serve with the Wheat Crisps for dipping.

LEMONY DILL HUMMUS DIP



Lemony Dill Hummus Dip image

Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.

Provided by Food Network Kitchen

Categories     appetizer

Time 9h20m

Yield 8 servings

Number Of Ingredients 12

8 ounces (about 1 heaping cup) dried chickpeas
2 teaspoons baking soda
3/4 cup tahini
Juice of 3 lemons (about 1/2 cup)
3 cloves garlic
1/2 cup packed fresh dill fronds
Kosher salt
1/2 cup ice water
1/4 cup whole-milk Greek yogurt
1 medium radish, very thinly sliced
2 tablespoons capers in brine, drained and patted dry
Pumpernickel bread and sliced cucumbers, for serving

Steps:

  • Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
  • The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
  • Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
  • Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
  • Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.

LEMON-GARLIC HUMMUS



Lemon-Garlic Hummus image

You'll need just five ingredients to blend together this smooth and creamy bean dip. It's delicious and quick to make. -Kris Capener, Ogden, Utah

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 6

3/4 cup olive oil
2 cups canned garbanzo beans or chickpeas, rinsed and drained
3 tablespoons lemon juice
2 teaspoons minced garlic
1/2 teaspoon salt
Pita bread wedges or assorted fresh vegetables

Steps:

  • In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.

Nutrition Facts : Calories 324 calories, Fat 29g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

GARLICKY LEMONY HUMMUS



Garlicky Lemony Hummus image

This is a bold, flavorful hummus with a bit of heat. The lemon juice and zest give a wonderful brightness that my children and grandchildren seem to love. The ingredients are usually available in my pantry, so I can make this at a moment's notice. This, of course, is to my taste, and I like lots of flavor, so a little goes a long way. I hope you enjoy!

Provided by karen n

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 18

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
1 (15 ounce) can garbanzo beans, drained with liquid reserved
6 cloves garlic, minced
2 lemons, zested and juiced
1 tablespoon ground cumin
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
¾ cup olive oil
1 teaspoon sesame oil

Steps:

  • Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
  • With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.2 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 269.8 mg

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