Recipe by fantastic dan
"This deliciously sweet hummus is bursting with basil and an all-around pesto body. it's so good, you could eat this by itself with a spoon, although spreading it on crackers of any kind will do."
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1 (16 ounce)
garbanzo beans (chickpeas), drained and rinsed
salt and ground black pepper to taste
This was excellent! I doubled the garlic, soy sauce, and balsamic vinegar for extra flavor. I will definitely make this again and again!
This is a basil hummus. This needs quite a bit of liquid added to this in order to get it to blend to the right smoothness. I like the taste of the fresh basil, but this hummus needed some work. I did end up adding a dash of cumin and a good amount of lemon and a tablespoon or so of tahini.
Didn't have fresh basil but did have some pesto that I had prepared with fresh basil. I too thought that the hummus needed more oil to spread well and I also added a tsp or so of lemon juice to brighten the fresh taste. Blended in feta cheese by hand before serving. I took this to an office luncheon and received compliments. Will make this again once I have an abundance of basil from the garden...
This is absolutely delicious, especially served on a slice of homemade french bread!!! I did have a few changes to the recipe, however. First of all, I did not have any balsamic vinegar on hand, so I used red wine vinegar instead. Secondly, while pureeing the mixture, it became very dry, so I added water until it was the desired consistency. Other than those two changes, the recipe was fantastic! I made this for Christmas, and everyone loved it's amazing flavor!
This was good and quick. I do agree that lemon juice is necessary. Served with celery and carrots, was a yummy & healthy option next to the other high-fat appetizers that I served.
Delicious, unique hummus. I had some fresh basil to use up and this was a great use for it. Like other reviewers, I added some lemon juice, plus a little extra oil and water to achieve a smoother texture. I also added a dash of hot sauce for a little added dimension. Thanks, Dan, for an easy and tasty recipe!
Yum! This is a fantastic hummus-type dip that whips up in about 5 minutes. Over time I have made some adjustments to suit my particular tastes: I add 2 cloves garlic, 3 tablespoons olive oil (this makes it very rich, and gives it a great texture), 1 teaspoon balsamic vinegar, and 2 teaspoons soy sauce. I also add a few squirts of lemon juice. The most important advice I can about this recipe is to make sure you use a *packed* 1/2 cup of basil. Measure the basil until it fills the 1/2 cup totally packed down. This gives it the perfect basil-y flavor!
This was soooooo good! I added more olive oil, one more clove of garlic and the juice of a whole lemon. I loved the garlic and basil flavor in this hummus!
* Percent Daily Values are based on a 2,000 calorie diet.
Basil and Pesto Hummus
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 134
** Calories from Fat: 34
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