This is one of those posts that I hadn’t planned on doing, but when the basil gods (in the form of a friend with a bumper basil crop) shine on a food blogger, I believe it’s a sign! A sign that says **Hey…blogger lady…take this beautiful basil you’ve been gifted and turn it into something tasty for your blog!** So, thanks to my BFF, Karen, I came directly home and whipped up a quick batch of Purple Basil & Garlic Hummus!
Hummus is a favorite in our household. I love it for so many reasons…flavor, adaptability, ease of preparation, and healthfulness! Hummus contains chickpeas which are high in fiber and protein, iron, folate, phosphorus, and B vitamins. The lemon juice in hummus is high in vitamin C and antioxidants. Basil contains essential oils that have anti-inflammatory and anti-bacterial properties. And the garlic…it’s a powerhouse of health benefits! Garlic helps fight colds, help lower blood pressure and cholesterol levels, and it contains antioxidants that can help prevent dementia! Garlic can help you live longer, help detox your body of heavy metals, and it tastes delicious! And finally the tahini in hummus is high in protein, rich in vitamins and minerals, easy to digest because of it’s high alkaline mineral content, and high in unsaturated (good) fat! And finally, the olive oil in this recipe helps balance the cholesterol levels in your body.
Then because I was hurrying 😟 (the faster I go, the behinder I get)…here’s a photo of the lemon and red pepper flakes.
When it comes to making hummus it just couldn’t be easier. Everything except the olive oil goes in the food processor. Process on high until mostly blended, then begin streaming in the olive oil while still processing on high speed. You may have to stop to scrape the sides of the bowl occasionally, continuing to process until it’s smooth and well blended!
When it comes to serving your delicious homemade hummus the sky’s the limit! Of course it’s a fantastic dip with a bowl of chips or fresh vegetables. I love it spread on a sandwich or a wrap. I have also made a fantastic hummus-slathered baked chicken dish that is to die for! You could thin it out with a little vinegar and make a salad dressing or how about spreading it on a piece of toast with a little avocado and topping it all with a soft poached egg? I’m thinking stuffed mushrooms would be fabulous, or maybe as a sauce for roasted vegetables! I could probably go on and on, and I’m sure you can think of many more applications! Let’s just say it’s yummy and versatile and healthy – and we all should eat more hummus! It doesn’t always work out that something so healthful is also so delicious, but when it does it’s a beautiful thing!
Tip: By switching out the basil, garlic, and red pepper flakes for other seasonings, herbs, and spices, you can customize the basic hummus recipe to suit your tastes, or to take advantage of readily available fresh produce, as I did in this recipe by utilizing fresh purple basil.
10 minTotal Time
- 2 cans chickpeas, drained and rinsed
- 6 cloves garlic, peeled, or about 3 tsp chopped
- Zest and juice of 1 lemon
- 2 tbsp tahini
- 1/2 tsp each salt and ground black pepper
- 1 tsp red pepper flakes (optional)
- 1/2 cup extra light tasting olive oil
- 1 cup packed purple basil (or substitute green basil)
- Place all the ingredients except olive oil in bowl of food processor and process on high until somewhat blended.
- While continuing to process on high, slowly stream in the olive oil, stopping as needed to scrape down the sides of the bowl.
- Continue processing until all the ingredients are well blended.
- Taste and adjust seasonings as needed.
- Place in covered container and store in refrigerator for up to 7 to 10 days.
Red pepper flakes are optional, and the amount can be adjusted according to how much heat you prefer. If unable to find purple basil, green basil is a perfect substitution.