Basil humus

Who doesn’t like humus? I don’t know any one who doesn’t.

This past thanksgiving, thanks to my sister in law who bought it, I tried basil humus for the first time. It was from my favorite store, Trader Joes’.  Although it was made with white beans it tasted superb so I figured, I have to make it.

I have made humus many times before, so I thought making this version should not be hard. On this version I did use Tahini, which gave the humus a deep toasty flavor.

You can also check my other version of humus, sun dried tomato humus, which is under appetizers. Now, I do use water to make the humus consistency better. You can use olive oil instead but by using water you decrease the calories, plus the cost :-)

On any event, I thought this was pretty good, so I used it on some salmon sandwiches I made today. I will post the recipe on the sandwiches soon.

Enjoy!

PrintPrint

Basil Hummus

Miryam's original recipe

Yield: 4 cups

Ingredients:

2 1lb can of chick peas, drained, do not get organic the consistency it is not the same at all
2- 3 cups of fresh basil leaves.
2/4 to 3/4 cups of water, If it is to dry then add the remainder 1/4 cup, I always do
1/4 cup olive oil.
1/3 cup Tahini
Juice of one lemon
6 - 8 cloves of garlic,  I use even more, we love it spicy and we love garlic
Salt to taste, I used 1/2 teaspoon

Directions:

Mix all ingredients in the food processor and transfer mixture to a bowl. Your are done :-)


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web33/web/wp-content/themes/eatgood4life/single.php on line 44

Related Posts

11 comments

  1. 10 cloves? Garlic?! I assume misprint. Please let me know this recipe looks and sounds outstanding!!!!

  2. This is the second time I have tried to make a meal from this website. The instructions are poor and vague and the food is pretty much tasteless. It also makes a ton and no one even wants it :(

  3. Nikki,

    This recipe calls for garlic, onion, ginger, turmeric, garam masala, coriander, cloves, peppercorns, salt, and cilantro (aka coriander leaves.) If the food is tasteless, it’s not the fault of the recipe. It’s the fault of the cook.

  4. Do I remove the whole cloves before serving? I’ve never served anything (to eat) with whole cloves still in it. Help! ;) Thanks! :)

  5. Wow Miryam!! I have just finished making this dish, and my house smells like a culinairy indian restaurant….yammm!!!! It tasted amazing!!
    Forget those comments full of negativity, you are SO talented!!! Loooove your recipies!!!

  6. Oh and a little sheets tip ;-) -> I made this with frozen spinach and cream (also called Spinach-a-la-cream in Holland) and that made it a bit more creamy..mmmm

  7. Easy recipe, a bit too much corriander for my liking (unablanced) but easy to amend. Added more chilis for a little warming heat. Would do again, amended to suit my palet.

  8. I just made this and it tastes amazing! Wonderful recipe and easy to make!

Leave a Reply

Your email address will not be published. Required fields are marked *