hummus with basil-cilantro oil

By • August 12, 2015 0 Comments

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Author Notes: I like to dress up my hummus - basil cilantro drizzle makes it come alive!garlic and zest

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Makes 3 cups

for hummus

  • 2 15-oz. cans chick peas (garbanzo beans), rinsed and drained
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup tahini, well stirred
  • 2 lemons, zested and juiced
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon cumin
  • 1/2 cup olive oil
  • 5-6 tablespoons warm water

for basil cilantro oil

  • 1 cup basil leaves
  • 1 cup cilantro (leaves and stems)
  • 1 arge clove garlic, roughly chopped
  • 1/2 jalapeno, seeds and membrane removed, roughly chopped
  • 1/2 cup olive oil
  1. Combine the chick peas, lemon zest, lemon juice, kosher salt and garlic in the bowl of a food processor. Pulse until finely chopped. Add the tahini and cumin and pulse until combined. In a steady stream add the olive oil while the processor is running. Add water a tablespoon at a time, pulsing after each addition, until you achieve the desired consistency.
  2. Combine the basil, cilantro, garlic and jalapeno in a blender and mix until roughly chopped. With the blender running on low speed, add the oil in a steady stream. When the oil is combined, turn the blender up incrementally until the herbs etc. have been pureed in the oil.
  3. Spoon hummus into a serving dish. Swirl a spoon in the hummus, creating divots and valleys. Pour several tablespoons of the herbed oil over the hummus. Serve with pita chips and your favorite vegetables for scooping.

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