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
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
Audio Accompaniment: Off the Sky