lemon basil hummus dip

Name: Lemon Basil Hummus Dip
Prep time: 10 min
Cuisine: Mediterranean
Ingredients: 15 ounce(s) cooked chickpeas/garbanzo beans, reserve the liquid (equivalent to one can but freshly cooked beans were used in the test recipe); 1/2 cup(s) fresh basil, loosely packed (fresh only!); 3 tablespoon(s) tahini (sesame paste); 1-2 clove(s) garlic, peeled; 1 tablespoon(s) fresh lemon juice; 1 tablespoon(s) extra virgin olive oil; 1/4 teaspoon(s) cracked black pepper; 1/2 teaspoon(s) salt; ## GARNISH:; - spanish smoked paprika, to garnish; - few fresh whole basil leaves or ribbons; 1 tablespoon(s) toasted pine nuts (walnuts are a good choice)

(1 RATING)

19 Pinches 2 Photos

C G

Vallèe du Willamette, OR

Updated on Aug 19, 2014

Hummus dip with Southern European/Mediterranean flavors. Recipe source unknown and a few changes were made to the original recipe. C/O our CSA box notes.

Rate

prep time 10 Min

cook time

method Food Processor

yield Yield about 2 cups

Ingredients

15 ounces cooked chickpeas/garbanzo beans, reserve the liquid (equivalent to one can but freshly cooked beans were used in the test recipe)
1/2 cup fresh basil, loosely packed (fresh only!)
3 tablespoons tahini (sesame paste)
1-2 clove garlic, peeled
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon cracked black pepper
1/2 teaspoon salt
GARNISH:
- spanish smoked paprika, to garnish
- few fresh whole basil leaves or ribbons
1 tablespoon toasted pine nuts (walnuts are a good choice)

How To Make lemon basil hummus dip

Step 1

Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas with cold water and drain well in a colander.

Step 2

Place the chickpeas, a little of the reserved liquid (start with a few tablespoons), basil, tahini, garlic, lemon juice, olive oil, black pepper and salt into a food processor. Cover and process on PULSE until the mixture is smooth, adding more cooking liquid if necessary to desired consistency. Taste test and adjust.
Step 3

Spoon the hummus onto a platter or in a serving bowl. Sprinkle lightly with some Spanish smoked paprika; garnish with basil ribbons and sprinkle of toasted nuts. Alternatively, you can infuse the smoked paprika and pine nuts in some olive oil a few minutes until the nuts start to lightly brown. Set aside to cool then drizzle over the hummus. Accompany dip with slices of baguette, chips, pita triangles, crackers, etc. For best flavor, serve at room temperature. Other uses: sandwich spread, deviled eggs, pizza topping, etc.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes