Summer is full of vibrant colors and bold flavors. I just love this time of year! Today’s recipe highlights one of my favorite summer herbs that is in season right now and seems to be in everything.
Basil.
I had some basil leftover from making this Basil Walnut Pesto and wanted to try something new and simple, so I decided to add it in to a basic hummus recipe.
We served it to our friends Lisa and Brody, and their son Beckett, at a recent dinner at our house…and everyone loved it! Bill brought it to school this week for a back-to-school potluck, and it went over well there, too.
The recipe starts with the basic hummus ingredients – chickpeas, garlic, tahini, lemon juice and olive oil – and upgrades it by adding in an underrated but super potent herb packed with health-promoting benefits.
Just a few of the body-boosting properties of basil are listed below:
- Its flavonoids protect our cells from damage and help protect our DNA
- The oils in basil leaves have strong antibacterial properties, naturally reducing the likelihood of contracting a food-borne illness
- Contains anti-inflammatory compounds that can provide relief for anyone with inflammatory conditions like arthritis or inflammatory bowel conditions
- Rich in Vitamins K and A, which act as powerful antioxidants that protect our heart
Basil Pesto Hummus
Ingredients
2 cloves garlic, minced
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons tahini
1/4 cup fresh lemon juice
2 tablespoons water
3/4 teaspoon sea salt
1/2 cup fresh basil leaves, packed
2 tablespoons extra virgin olive oil
Directions
- Put garlic, chickpeas, tahini, lemon juice, water, and sea salt in the food processor and process until evenly combined. You may need to scrape down the sides. Add basil leaves and process again.
- Stream in olive oil through hole at the top of the food processor and run for about 60 seconds until smooth. It may seem a little loose, but if you put it in the fridge to set, it will thicken. If needed, add water, 1 tablespoon at a time, to thin it out.
- Store in the fridge in a glass container and serve with raw veggies or chips.
