Friday, April 9, 2010

Lemon Basil Hummus

 

I'm not really a fan of eating raw vegetables (except tomatoes) unless they're dipped in something or mixed into another dish. After five baby carrots the flavor starts to get a little bland. And don't get me started on celery and broccoli. My most favorite dip ever would be blue cheese dressing -- preferably from The Cheesecake Factory.* Since that isn't a particularly feasible option, and I only eat blue cheese dressing when I go out to eat, I tend to stick to other things. Second on my list is hummus. I used to buy Tribe Roasted Garlic, but then they changed the formula and added a tons more tahini. So I switched to Sabra's roasted garlic flavor until they, too, added more tahini. I'm not sure what is going on in the hummus industry, but what is with all the tahini? I like sesame oil and seeds, but tahini just overpowers my taste buds. While I'm sure many out there enjoy its flavor, I find it a bit bitter. 

So now I make my own hummus. Sometimes I make roasted garlic, others I mix in some edamame. To go with today's beautiful weather, I did a lemon and basil version. It is good and delicious and has no tahini. Oh, and it cost a lot less than what I'd buy in the store. That is always good for my drained bank account.

*For those of you who enjoy TCF's squaw (brown) bread as much as I do, I altered a squaw bread recipe and made a very close replica. I'll be sharing the recipe soon.

In a food processor, blender, with an immersion blender, mix:

1 can (16 oz) of chickpeas/garbanzos
2 tbsp of water
2 tbsp of lemon juice
1 - 2 cloves of garlic (depending on your tastes)
1 tbsp extra virgin olive oil
1/2 cup of basil
Salt & pepper to taste

If the consistency is too grainy, add a tablespoon of olive oil or water at a time and remix. I do my salt & peppering at the end so I can taste it plain, and add from there.

6 comments:

Aunt Lynne said...

I am off to buy a can of chickpeas. Thank you, this sounds wonderful and hummus is one of my favorites. Do you happen to have a calorie count?

Baking Barrister said...

Well, the caloric value of the ENTIRE recipe is 250.5. But that is 15.3g of fat (mostly from the hummus, but the majority is good fat). They say about 2tbsp of hummus is a serving. So...you can measure how much it makes and convert that into tablespoons, and divide by 2. And then divide 250.5 by that number.

http://recipes.sparkpeople.com/recipe-calculator.asp <--good website. you can put it in the ingredients in a recipe, the servings, and it gives you the nutritional info.

Aunt Lynne said...

Spark People:Great site, bookmarked, thanks.

Turmericnspice said...

Humus is an all time fav...Looks great will try it very soon!!

Aunt Lynne said...

I am assuming that the chickpeas should be drained, if that is correct, do I rinse them or is there good, salty stuff in the mystery liquid? What is your opinion re. the minced garlic in the (Costco)jar? I am really enjoying your site, thanks.

Baking Barrister said...

Rinse them off. I believe in adding my own salt -- easier to control.

We have that jar. I use it here, but it usually requires a little more garlic than a recipe calls for because it isn't as strong. I prefer fresh.

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