My kids really like hummus but I usually get the store bought kind. I saw this recipe in the Austin American-Statesman last week and since I have a ton of basil growing in the garden, I wanted to try it out. I have the tiniest food processor you've ever seen but all the ingredients fit at the same time. This is the perfect sized appetizer for a small group. The basil flavor gave it a nice summery tang. (The original recipe calls for 3 Tbsp. sesame tahini. I couldn't find it at the grocery store so I just left it out. It's your call on that one. It's my motto that if I don't have it and it's not a major ingredient, then it's my prerogative to leave it out!)
Ingredients:
1/2 can garbanzo beans, rinsed
4 Tbsp. extra virgin olive oil
4 Tbsp. fresh lemon juice
1/2 cup chopped sweet onion
1-2 cloves garlic, peeled
large handful of fresh basil leaves
generous pinch of salt
Pita chips and/or cucumber slices
Put all ingredients in the food processor and blend until creamy smooth. Serve at room temperature or chill for 1 hour. Serve with pita chips or cucumber slices.
Coming soon: Desserts!
What is the easiest way to print one of your recipes without the background color? I carted my laptop into the kitchen for easy access tonight but I'd rather rely on a paper printout.
ReplyDeleteThanks for such a great blog. I am always interested in healthy, easy recipes with full taste. I made your rice and chicken tonight. I unintentionally baked it just long enough for the bottom rice to get a little crunchy and it added an unexpected mix of texture which my husband really enjoyed. He pronounced it a "keeper." I'm looking forward to the Vietnamese beef wraps next.