Michelle’s White Bean Basil Hummus
So I kinda’ have a problem… I mean I kinda’ had a problem. I was addicted to TJ’s white bean and basil hummus (thank you so much, Heidi, for introducing this to my mouth!) Thank goodness that problem is behind me. Whew! Now that I make my own version of this delicious stuff I’m addicted to it, instead.
See? Problem, uh, solved…? 🙂
15 oz can Garbanzo (chick peas) drained and rinsed
8 oz (1/2 can) white beans (navy, northern, any will do) drained and rinsed
1/4 cup tahini paste
1/4 cup fresh lemon juice (I squeezed one large lemon)
3-4 tbsp. olive oil (plus a little more on top when finished if you like)
3-4 tbsp. water
1/2 tsp. cumin
I fresh garlic clove (diced or crushed)
1-2 tbsp. fresh chopped basil
salt to taste (I used less than a tsp.)
Directions: place all ingredients in food processor. Puree, dip, enjoy!
Unsolicited tips: Most of the above ingredient quantities are approximate. My food processor is on the fritz so I had to use the blender which, with such a thick dip, got a little tricky so I had to add more olive oil and water to get it mixed properly.
Remove the white beans and basil from the ingredient list above if you’d rather make a simpler hummus. Great dip for fresh vegetables, crackers, pita… I even like a dollop mixed in with my salad. Adds a bit of texture and zing. Perfect addition to a holiday party spread. Happy New Year!
I was recently introduced to my new friend, Mediterranean Layer Dip. Nice to meet you.
I discovered this new delight at our back to school BBQ a few weeks ago. Let me just say, it was love at first sight when I caught a glimpse of this yum-ola situation. I literally ran around shouting “Who made that dip!?” until I found the smart lady who had whipped it up. She didn’t have a name for it so I went with today’s title.
I knew right away what this dip was made of, even though I had never seen it before. You can just tell that it’s hummus (I used Trader Joe’s Mediterranean blend as recommended), crumbled feta cheese, chopped cucumbers, bell pepper, tomatoes and kalamata olives. Genius or what!? Serve with pita chips or more veggies for dipping and you’ve got yourself a beautiful (I mean seriously–isn’t it just lovely?) delicious, hearty appetizer.
Technically the preparation of this food item is more along the lines of “assembly” than “cooking”–which is super okey-dokey right now as it’s so hot in Pasadena I have a hard time choking down my cup of caffeine each morning lately.
I brought this dip (shown here with the gorgeous hand of my girlfriend, Eva, poised with chip) to the Labor Day BBQ that my beans got me invited to. It wasn’t a big hit with the kids. My three, for whatever reason, are not hummus fans. Go figure and it didn’t matter anyway because all the adults huddled around it and snarfed it down so fast we didn’t really feel like sharing with our little offspring anyway.
There are times when generosity is not a priority.
Will I make this dip again? Invite me over and find out!