Lemon Basil Hummus Dip Recipes

HUMMUS

Steps:

• Place the chickpeas in a medium saucepan and sprinkle in the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas' skins are falling off.
• In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
• Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic can seep in, about 15 minutes.
• Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary so that everything ends up well combined.
• While running the food processor, drizzle in 2 tablespoons ice water, blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick, you might need to add 1 to 2 tablespoons more of ice water.)
• Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary until the mixture is creamy.
• Scrape the hummus into a serving bowl or platter.
• Store leftovers in the fridge for up to 1 week.

LEMON BASIL HUMMUS DIP

Steps:

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

LEMON BASIL HUMMUS DIP

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.

BASIL AND PESTO HUMMUS

Steps:

• Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.