Purple Basil & Garlic Hummus

Purple Basil Hummus | Cookeatbehealthy.com

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!

Purple Basil Garlic Hummus |Cookeatbehealthy.com

Purple Basil Garlic Hummus |Cookeatbehealthy.com

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.

Purple Basil Hummus | cookeatbehealthy.com

Then because I was hurrying 😟 (the faster I go, the behinder I get)…here’s a photo of the lemon and red pepper flakes.

Purple Basil Garlic Hummus | cookeatbehealthy.com

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!

Purple Basil Garlic Hummus | cookeatbehealthy.com

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!

Purple Basil Garlic Hummus | cookware healthy.com

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.

Serves 16

Purple Basil & Garlic Hummus

10 minTotal Time

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Ingredients

  • 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)

Instructions

  1. Place all the ingredients except olive oil in bowl of food processor and process on high until somewhat blended.
  2. While continuing to process on high, slowly stream in the olive oil, stopping as needed to scrape down the sides of the bowl.
  3. Continue processing until all the ingredients are well blended.
  4. Taste and adjust seasonings as needed.
  5. Place in covered container and store in refrigerator for up to 7 to 10 days.

Notes

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.

6.8
http://cookeatbehealthy.com/purple-basil-garlic-hummus/
Calories
25 cal
Fat
1 g
Carbs
2 g
Protein
1 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Warm Grilled Veggie Sandwich

Warm Grilled Veggie Sandwich | cookeatbehealthy.com

I’m not vegetarian, but to say I love vegetables would be a understatement.  I LOVE vegetables.  I love their amazing  colors, flavors, and textures.  I love the nutritional value that nature has packed into veggies.  I’m amazed and so thankful for all the varying benefits vegetables afford us.  But mostly, I love how I feel when I eat vegetables!  I find them extremely satisfying and I never seem to tire of eating them!  I enjoy finding new ways to incorporate veggies into my diet and discovering new ways to prepare them!

One of the best things about this warm grilled veggie sandwich is that while many of the veggies are cooked, several of the sandwich toppings are raw.  This gives it an extra layer of texture, crunch and flavor, and it earns a solid 10/10 on the Cook Eat Be Healthy deliciousness scale!  Of course, the white bean and garlic scape hummus that is the first layer, and the honey mustard vinaigrette that tops it all off may have more than a little bit to do with the 100% deliciousness rating!

Warm Grilled Veggie Sandwich | cookeatbehealthy.com

Just look at what goes into this delectable sandwich…..so many beautiful vegetables!  Red and orange bell peppers, zucchini and summer squash, and mushrooms all get grilled to perfection.  Cucumber, radish, tomato, red onion, and lettuce top off the sandwich and give it crispy freshness.  The garlic scape hummus is the base upon which the sandwich is built.  The mustard vinaigrette….such a flavorful flourish.  And that bread….gosh it just doesn’t get much better than a fresh multi-grain loaf from our local grocer’s bakery!  I recommend using a multi-grain bread to stand up to the heartiness of this veggie sandwich, but choose what you love the best.  I think a sourdough would be fabulous, or maybe you’d prefer your veggie sandwich to be a sandwich wrap!  I say go for it – just make it and eat it – that’s all I ask!  😀

Warm Grilled Veggie Sandwich | cookeatbehealthy.com

My husband labeled this a 2-handed sandwich and he’s absolutely right!  I love sandwiches like this, when once you get a grip, you need to hang onto that baby for dear life, lest you risk losing all control of said sandwich!  Nothing is much sadder than to be left holding a couple pieces of bread, and looking down at all your sandwich ingredients in a pile on your plate.

Lets take a second and talk about the white bean and garlic scape hummus for a minute.  And by talk about, what I really mean is just repeating over and over again OMG this is good!  This is so good!  Oh my gosh….yum!  I just want to eat it all with a spoon!  To heck with the veggie sandwich…it’s gonna be all gone from me “sampling” this hummus! 😉 Thankfully I mustered enough self control to actually NOT eat it all before I made our sandwiches, but jeez it’s yummy! I like how it’s a little bit rustic and sturdy which really pairs so well with all the flavors and textures this sandwich has going on.  This is actually my first attempt at using garlic scapes, which has me wondering why?  I mean c’mon Lisa….they’re fabulous!  I hadn’t even heard of them until recently and then yesterday I found them at our farmers market so I snatched some up and figured I’d find something to do with them…and I did!  Yay me!

Tip:  For those of you unfamiliar with garlic scapes…here you go…..Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. Scapes make a fabulous addition to a flower bouquet, and they are delicious to eat! Scapes taste just like garlic. They can be used in exactly the same way as garlic in any recipe.

White Bean & Garlic Scapes Hummus | cookeatbehealthy.com Garlic Scapes & White Bean Hummus | cookeatbehealthy.com White Bean & Garlic Scapes Hummus | cookeatbehealthy.com

This hummus literally takes just a few minutes to make.  Drain and rinse a can of white cannellini beans, toss them into the food processor with a little extra light tasting olive oil and a little lemon juice, add some salt, pepper, and red pepper flakes, cut a single garlic scape into about 6 or 8 pieces, toss it in as well, and whizz it all up for 3 or 4 minutes until it’s fairly smooth and spreadable!  Easy peasy!!!

So now that we covered the hummus, let’s take a moment to talk about the Honey Mustard Vinaigrette I used as the flavorful flourish for this off-the-chart-delicious veggie sandwich.  I’m kind of a mustard freak.  One year for Christmas when my brother and I were kids – I was probably about 10 and he was 8 – we started a goofy gift giving tradition with our grandpa, Lester.  I remember the year that we gave him the biggest jar of peanut butter we could find, and he gave pickles to my brother and mustard to me!  Our gifts were lovingly wrapped in brown paper bags and tied with packing string.  We giggled and giggled, but still today we treasure the memories of those silly gifts and the fun we had with them!  So you see….I’m a mustard freak from way back!

Honey Mustard Vinaigrette | cookeatbehealthy.com Honey Mustard Vinaigrette | cookeatbehealthy.com

To make this vinaigrette, I put good quality stone ground mustard, extra light tasting olive oil, white wine vinegar, chili infused honey, a little salt, and some red pepper flakes in a small mason jar and shook it all up!  This was even easier than the hummus – and no dirty dishes to clean- mix and store in the same jar!  I think it’s sooo good!  And while I love it on this sandwich, it’d be fabulous on a salad, or as a marinade for grilled chicken too!  Guess I know what’s for dinner tomorrow! 😉

Serves 4

Warm Grilled Veggie Sandwich

A hearty and delectable veggie sandwich that will satisfy everyone in your life - even the meat lovers!

45 minPrep Time

15 minCook Time

1 hrTotal Time

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Ingredients

    For the sandwich:
  • 1 medium to large zucchini, cut into 1/4" slices
  • 1 medium to large summer squash, cut into 1/4" slices
  • 2 bell peppers, any color, sliced into 1/4" rings
  • 8 baby bella mushrooms, stems removed and each cut into 3 slices
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp minced garlic
  • 3 tbsp EVOO
  • 1 large tomato, thinly sliced
  • 1 small red onion, very thinly sliced
  • 1 small cucumber cut into thin rounds
  • 8 radishes, thinly sliced
  • 8 large lettuce leaves
  • 8 slices multi-grain bread
  • 8 tbsp White Bean and Garlic Scapes Hummus
  • 4 tsp Honey Mustard Vinaigrette
  • For the Hummus:
  • 1 15 oz can cannellini beans, drained and rinsed
  • 2 tbsp extra light tasting olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp each salt, pepper, and red pepper flakes
  • 1 garlic scape, cut into 6-8 pieces
  • For the Mustard Vinaigrette:
  • 6 tbsp extra light tasting olive oil
  • 3 tbsp white wine vinegar
  • 3 tbsp stone ground mustard
  • 2 tbsp chili infused honey
  • 1/2 tsp each salt and red pepper flakes

Instructions

    For the Hummus:
  1. Combine all ingredients in food processor bowl and mix until incorporated, smooth, and spreadable. About 3-5 minutes.
  2. Set aside and refrigerate until ready to use.
  3. For the Vinaigrette:
  4. Combine all ingredients in a lidded mason jar and shake well to incorporate.
  5. Set aside and refrigerate until ready to use.
  6. For the Sandwich:
  7. Pre-heat gas grill to medium, or prepare charcoal grill as directed to medium heat.
  8. In a gallon size resealable bag, toss zucchini, summer squash, peppers, and mushrooms with EVOO, salt, pepper, and garlic.
  9. For best results place veggies on grilling mats or in grill pan, and grill until tender and slightly charred - about 15 minutes total, turning halfway through cooking time.
  10. Remove from grill and assemble sandwiches by layering one piece of bread with 2 tbsp hummus, 1/4th of the grilled veggies, 1/4th of the fresh veggies, 1 tsp mustard vinaigrette, 2 lettuce leaves, and another slice of bread.
  11. Cut each sandwich in half and enjoy immediately!
Recipe Type: Sandwich

Notes

For ease of preparation consider making the hummus and vinaigrette earlier in the day, or even the day before. This will also give the flavors a chance to deepen and develop. Feel free to substitute regular honey for the chili infused honey. You can compensate by adding more red pepper flakes - or not - depending on your tastes.

6.8
http://cookeatbehealthy.com/warm-grilled-veggie-sandwich/
Calories
483 cal
Fat
29 g
Carbs
49 g
Protein
7 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Please give this sandwich a try and let me know what you think of it!  Even my meat & potatoes eating, farm raised hubby had to admit it was pretty darn good – and he pushed away from the table full and completely satisfied!  That’s a winner in my book any day!