Wednesday, September 7, 2011

It’s Easy Being Green Hummus

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!


Ingredients:
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

32 comments:

Anonymous said...

What kind of chips did you use in the video?

Chef John said...

Those were whole grain pita chips. Forget the brand though.

Monica said...

I prefer tahini paste added to the beans

dostoievskaia said...

I have to show this to my mom. we're big hummus fans, and I think we're gonna love this as well ;)

shristy said...

this comment has nothing to do with humus... i just made the dinner roll that you had posted a while back.... oh my god....it came out so good... i love it easy breezy recipe.... and doesn't take as long as other breads.... thank you.... you have a special place on my apple hehehehe... i meant i have bookmarked your blog... i love your blog....keep up the good work chef....
a request for you...if possible can you post a video for focaccia bread???? only when you think you can...
thank you

Katie @Pinke Post said...

Oh I love this recipe! I have the basil and beans ready to go and will absolutely give this a try next week. Yum. Looking forward to meeting you on the #FarmFreshTour with Know A California Farmer this weekend.
Katie

Chef John said...

Thanks! See you this weekend!

John Bennett said...

Have you ever considered adding in a little sesame paste (tahini)?

Michael said...

no tahini??

MoonFaCe said...

chef John...I need your recommendation for a good high-quality knife set for under $250. What do you think of chicago cutlery sets??

TheSweetestVegan said...

Sounds like pesto + hummus, lovely

Chef John said...

I like that brand, but you should check online ratings since I'm not sure. Havent bought knives in years!

Lori-Vancouver BC said...

I've been making hummus for years but never with basil. I like that it doesn't have Tahini....can't wait to try your version as I usually make hummus twice a month.
I also use it in my quesidillas...yum!

Chef John said...

for those wondering about tahini... I didn't want that competing with the basil, and also with the white beans, didn't want something too like classic hummus.

Angela said...

No tahini in this, eh? Looks good anyways but I wonder if my hardcore hummus lover will like it... ;)

subgirl said...

why a blender and not a food processor? My blender has problems with just mixing smoothies I don't think it could handle actual purée-ing.

I can never figure out when to use one over the other.

Paul said...

The store-bought is quite gross after making you own. I haven't bought any store hummus since I started making my own. The best hummus in America is at the Pita House in Greenville SC. That is the only hummus that is better than mine.

Siobhan said...

I literally just tried and almost died over something like this last night at Pizza Fino's in Portland, OR. Their version also skipped tahini, for the same reason Chef John stated, but also added fresh ricotta for a smooth creamy, lighter finish. Amazing.

Razors Edge said...

BTW, Its EVO that turns "bitter" tasting when processed in a blender. Here is an explanation of why,

http://summertomato.com/the-bitter-truth-about-olive-oil/

(p.s. seriously, no tahini sauce and navy beans? This is not hummus. Sorry Chef !)

drtabo said...

About a week ago, I made spinach hummus.. while making it, I realized that maybe I should add a little artichoke.. not sure why I never thought of that before.. Anyhow, looks like I have some more ideas now.. thanks!

Sami said...

Not to be a stickler or anything, but calling this dish hummus would be incorrect, Hummus in Arabic is actually Chick peas. Its like saying I am frying an egg, but with no egg.
Besides that I made your dish and its wonderful Chef John,
Please don't feel this is criticism in anyway, I just thought to better inform you thats all.

Chef John said...

Yes, but this has chick peas in it! :)

piprod01 said...

Heya, John!
How long do you think this will stay good in a fridge?

Jay M. said...

Whoa, hey Chef! What, no cayenne? Maybe just a little blast...

Berit said...

Gosh, was this garlicky! (I do love garlic, too, but I think I will ease up next time!)

I added some tahini to mine, and I can attest that it does run roughshod over the basil flavor quite a bit.

To the commenter who says that her blender can't handle it: You need a better blender! I recently bought a Blendtec and it made short work of this recipe. I did not chop my garlic at all, and I only "peeled" The rind and bitter white exterior off of the lemon and threw the whole center in. :D I had to laugh when I saw a blendtec as pop up at the start of the video!

drtabo said...

Tried this Sunday night, turned out great. I might have used a little too much lemon, but I loved the flavor. I did notice, it started to feel a little one-dimesional, (just peaks out on flavor). I took a little aside, added a little smoked paprika, got the smokiness, hit with lemon basil, and smokiness at the end. Turned into a roller coaster of flavor. Thanks!

PT said...

Tried this recepie...but with a few changes.
Couldn't get basil so used fresh Cilantro leaves instead. Also added a tbsp of plain yogurt...

Turned out really good!! Best Hummus I've ever had!

Thanks Chef! Love your recipes!

Anonymous said...

THIS SOUNDS WONDERFUL! I will make it tomorrow as I have a few friends comming over for drinks & snacks. Im in Australia so plenty of fresh basil at the moment. I will also make your artichoke dip as that is to die for. Many thanks CJ.

elaynesprad said...

I dont have white kidney beans. Can I just use more garbanzo beans?? Also I have dry garbanzo beans after I cook them can I use those instead of can or will it be to bitter?

Chef John said...

Of course! btw, why would it be bitter?

elaynesprad said...

For some reason every time I use dry beans in recipes that call for can beans. It always taste dry and bitter. Can beans always seem more moist then dry beans after I cook them.

Chef John said...

Ive never heard of such a thing.