St. Patrick’s Day Basil Hummus
May 26, 2022
A celebration of basil, lemon and garlic, this is a festive, healthy snack kids and adults will love! The fresh, aromatic dip is also a great spread on sandwiches. Serve the dip with seasoned pita chips, crudités (carrot, celery, zucchini sticks, cucumber slices…. any raw veggies you like), or crostini.
1 package Lakeland Farms Fresh Basil
1 – 15.5 oz can chickpeas (garbanzo beans, ceci beans)
1/4 cup regular or garlic tahini
1/8-1/4 cup extra virgin olive oil (EVOO)
1 fresh lemon, seeded and juiced
1 fresh lemon slice (for garnish if desired)
1 clove fresh garlic
2 pinches ground cumin
Sea salt to taste
Dash cayenne pepper
1 scallion, green leaf (tube) only
Roasted pine nuts for garnish (optional)
Drain chickpeas and set aside. Juice fresh lemon, remove seeds and set aside. Next, remove leaves from basil stems and set aside, keeping 2 basil leaves from the rest for garnish when serving. Peel and smash garlic clove. (Note: if you prefer a more mild garlic flavor, roasted garlic may be used). Remove best green leaf of scallion (green tubular top above white bulb) and coarsely chop.
In food processor, add chickpeas, 1/4 cup tahini (or garlic tahini for garlic lovers), olive oil, lemon juice, and garlic. Blend, stopping occasionally to scrape down sides. Add strained ice water by the teaspoonful until mixture blends evenly.
Next, add basil leaves (retaining 2 leaves for garnish), chopped scallion green, 1/8 tsp or 2 pinches ground cumin, and a dash of ground cayenne pepper (if desired). Blend all ingredients to puree, stopping to scrape down sides as needed. Check viscosity and add more ice water plus 1 tablespoon EVOO to puree to desired consistency. Season with sea salt to taste.
Pour into serving bowl and refrigerate 1 hour to set. Remove from refrigeration – serve at room temperature for best flavor. Drizzle lightly on top with EVOO and garnish with lemon slice and fresh basil leaves and roasted pine nuts if desired.