Basil Hummus Food

GARDEN FRESH BASIL HUMMUS

Steps:

• Drain the chickpeas.
• In the bowl of a food processor add the chickpeas, tahini, basil leaves, zest and juice of the lemon, garlic powder, kosher salt, pepper and red pepper flakes. Process until smooth.
• With the food processor running, slowly add the olive oil. The hummus should be thick, smooth and creamy. Scrap down the hummus in the food processor if necessary.
• Season to taste.
• Put basil hummus in a serving bowl and garnish with a lemon wedge and basil leaf if desired. Serve with veggies, pita chips and bread sticks.

BASIL HUMMUS

Steps:

• Toast the pine nuts: Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)
• Process ingredients in food processor: In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.

BASIL HUMMUS

Steps:

• 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!
• Place all ingredients including the toasted pine nuts in a food processor and turn it on. Process for 2-3 minutes until smooth. You may want to stop it halfway through and use a rubber spatula to scrape down the sides of the bowl to make sure everything is well combined.

BASIL HUMMUS

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.

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

FRESH BASIL-WHITE BEAN HUMMUS

Steps:

• Place ingredients in blender or food processor and puree until creamy, scraping sides occasionally.
• Taste and adjust flavors as desired.

CHEF JOHN'S GREEN HUMMUS

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.