Basil Hummus

There are several dishes I tend to make on a weekly basis (vegetable stock, tacos, kim chee), but I have to say that hummus is an absolute must in our humble house. I quickly learned that anything you create (and enjoy) on a weekly basis needs to have a back stock of creative variations to keep it fresh and interesting, so I have tested quite a few twists on hummus in my day. Some have tantalized my taste buds and tempted me to consume by the spoonful, while others left my palate bored and a little perturbed. I’ll spare you the rejects, but this week I wanted to highlight two wonderful hummus recipes that will liven up your kitchen as well. Inspired by the summer bounty that blesses our land, I present to you:

Basil Hummus

Makes about 2 cups

Ingredients

1 1/2 cup cooked garbanzo beans (chickpeas)

2 tbs. tahini

juice of 1/2 a lemon

1 garlic clove, minced

a handful of walnuts (about 6)

1 tsp. extra-virgin olive oil

1/4 tsp salt

24 basil leaves

a dash of hot sauce

cracked pepper

1 tbs. nutritional yeast

Directions

Blend all of the ingredients in a food processor until smooth. This may require stopping to scrape down the sides a few times, as well as the addition of a few tablespoons of water (I ended up using about 2). The goal is a thick but creamy consistency.

This recipe was inspired by the flavors of a fresh summer pesto, using basil freshly picked from the garden. It is popping up in the farmer’s markets around Santa Cruz, although my east coast friends may have to wait a few more weeks. I used walnuts instead of pine nuts to add a healthy dose of Omega-3 fatty acids. If you don’t have nutritional yeast on hand, feel free to leave it out, but it is an ingredient I would recommend adding to your pantry. Chock of full of B-vitamins, it adds a certain “cheesy” quality to dips and casseroles. My mom would say that it was created for the sole purpose of adorning popcorn, as she often justifies popcorn, butter and nutritional yeast as her dinner when visiting the Savoy theatre in Montpelier. I say many people eat worse.

A tip about chickpeas (and all legumes): Buy them dried in the bulk section of your local market (for WAY less than you would pay for the canned variety). Let them soak overnight in a large bowl with plenty of wiggle room and water (they absorb and expand substantially) and then cook them the next day for about 30-45 minutes, or until they are tender. The ratio of cooking water does not matter because you simply drain them in the end. Adding a strip of kombu seaweed also accelerates the cooking process and adds valuable minerals to your end product, although it is not necessary if you don’t have it on hand. Legumes that are prepared at home have a more vibrant flavor as well as structural integrity, you will really notice a difference. My last tip is to buy about 2 cups of dried chickpeas at a time, soak them in LOTS of water and cook them all together. You will end up with about 6 cups of cooked peas, but simply let them cool, divide them into containers (1 1/2 cups in each, about the amount in one can) and place the extras in the freezer. They freeze wonderfully and you can simply take a container out of the freezer each week for your next batch of hummus. So easy AND inexpensive.

Ok with that I will leave you with my final hummus recipe for the week. This one is an exceptionally creamy variation reminiscent of Latin guacamole. I am already dreaming of next week....

Avocado Hummus

Makes about 2 cups

Ingredients

1 1/2 cup cooked garbanzo beans (chickpeas)

¾ cup cilantro, chopped

1 avocado, chopped

2 tbs. tahini

1 garlic clove, minced

juice and zest of 1/2 a lime

1 tsp. jalapeno, minced

1 tbs. nutritional yeast

1 tsp. extra virgin olive oil.

1/4 tsp salt

a pinch of black pepper

Directions

Blend in a food processor until thick and creamy, adding a tablespoon or two of water as necessary.

Relax. Eat Well.