Lemony Basil Hummus

Hummus is a classic Middle Eastern spread or dip, traditionally made up of mashed chickpeas, olive oil, tahini and garlic. Such a combination presents unlimited possibilities to be explored by eager and inventive cooks. Keep it simple and classic or come up with your own fusion style version to serve up as an appetizer, for lunch, or dinner with vegetables and flat breads, or simply as a nourishing snack whenever the need to energize strikes.

This is pretty much a classic version of hummus with the addition of fresh basil and lemon juice to add extra fresh flavor. Think of it as a pesto hummus, with basil lurking in each bite in a subdued way. I like my hummus fairly thick in texture but this is a forgiving recipe, so of course feel free to adjust the measurements here according to your preferences for a thinner version.

Lemony Basil Hummus

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 2, 2014 Fresh tasting lemon hummus with basil and a hint of a peppery chili kick Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 3 to 5 sun-dried tomatoes 1 teaspoon ground cumin juice from 1 large lemon (3 tablespoons) 1 to 2 cloves garlic, chopped 1 to 2 red chilies, seeded 2 tablespoons tahini 1/2 cup olive oil, or more as needed small handful of fresh basil (1/3 cup loosely packed), chopped sea salt to taste fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and transfer to a food processor. While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Add the sun-dried tomatoes, cumin, lemon juice, garlic, chilies and tahini to the food processor. Pulse until everything is well combined, scraping down the sides of the bowl as needed. Gradually add the fresh basil and olive oil, pulsing, until you reach your desired consistency. Season with salt and black pepper. Makes 3 1/2 cups

More delightful dips and spreads from my kitchen:
Avocado Chickpea Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Kalamata Olive Tapenade
Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

On the top of the reading stack: The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! by Kathy Hester

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Posted by AGUS SUMARDI