A Basil Hummus and Day 4 of Zesty Christmas

by zesty on December 7, 2011 · 103 comments

How To Enter the Kitchen Aid Giveaway Today:

For today’s entry – Tweet about the contest: “@ZestyCook is hosting a 12 Days of  @KitchenAidUSA Christmas giveaway!  Enter to win a KitchenAid mixer!  (http://wp.me/pimYR-1Kv).”   Must leave a comment on this post with the link to the tweet for the entry to be valid.  If you do not have twitter, you can just comment and tell a friend about it and let me know.

Super Yum Basil Hummus

Get your crackers ready, slice that pita bread in triangles and get ready for a dip.  You know what I am talking about.  Who does not like homemade hummus?  Who does not like basil infused hummus?  Well, roll up your sleeves, grab your food processor and give this a whirl.  It takes all of 5 minutes to make and you will not be disappointed in the least.

It sort of makes sense, doesn’t it? Like a cross between hummus and pesto. The basil and the pine nuts bring life to the hummus. A little tomato paste adds a touch of sweetness and the hot sauce adds just a little zing. This was a hit with everyone who tried it, so I hope you like it too.  Basil is pretty easy to get all year round but fresh homemade basil in late summer would be the cat’s *%s for this dish.

Ingredients

  • 1/4 Cup pine nuts
  • 2 Cups sweet basil leaves, packed
  • 3 cloves garlic, smashed then minced
  • 2 19 oz cans garbanzo beans (chickpeas), rinsed and drained
  • 1/4 Cup olive oil
  • 1/3 Cup fresh lemon juice
  • 1 Tsp. Salt
  • 1/2 Tsp. Hot Sauce
  • 1 Tsp. Tomato paste

Method

  1. Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)
  2. In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped.
  3. Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth.
  4. Add more Hot sauce and salt or lemon juice to taste.
  5. Add water to the point of desired consistency.
  6. To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or rustic bread.  Maybe even just a spoon!

Zesty Tip:  If the hummus sits for a day or two in the fridge, I like to drizzle a little olive oil over the top as it will begin to tighten up.  The olive oil will bring it back to the correct consistency.

Contest Recap

For today’s entry – Tweet about the contest: “@ZestyCook is hosting a 12 Days of @KitchenAidUSA Christmas giveaway!  Enter to win a KitchenAid mixer! (http://wp.me/pimYR-1Kv).”   Must leave a comment on this post with the link to the tweet for the entry to be valid.  If you do not have twitter, you can just comment and tell a friend about it and let me know.

Previous Ways to Enter

  1. Please “like” the Zesty Cook facebook page and come back and tell me you did it. If you are already a “liker,” leave a comment telling me you are already a fan.
  2. Tell me your favorite holiday tradition and leave a comment telling me.
  3. Tell Zesty your favorite Holiday dish

Please be sure to leave separate comments for each entry to increase your chance to win! 

Ok, I better get going here and get to the office.  Try this hummus and tell me if you love it!  I received a nice comment last night on my about page from a long time reader apparently.  Made me smileHave a great day and talk to you on Friday!

Take care

zesty

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