This simple, basil-spiked “green” hummus is a great summer twist on everyone’s favorite spread. While making your own hummus is quite simple, as you’ll see, I completely understand why people don’t. Those big, ready-to-serve tubs at the grocery store are tempting when you’re party shopping and short on time.
But, if you do have an extra 10 minutes, and access to some fresh, sweet basil, this version will provide a great change of pace from the standard wake-me-up-when-it’s-over hummus recipes.
I didn’t mention it in the video, but as great a chip dip as this is, it’s also a world-class sandwich spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And, don’t even get me started on wraps. I won’t even touch a wrap that doesn’t contain hummus, and neither should you.
Fresh basil should still be in good supply, and what better way to enjoy its fragrant flavor than this delicious dip? I hope you give it a try soon. Enjoy!
1/3 cup packed blanched fresh basil leaves
1 (15-oz) can white beans, drained
1 (15-oz) can garbanzo beans, drained
4 cloves chopped garlic
1 or 2 tablespoons fresh lemon juice, or to taste
3 tablespoons olive oil (1 to start, 2 to finish)
salt and pepper to taste