Real Food Friday: Garden Basil Hummus
Hummus is one of my most favorite snacks. I can eat it with pretty much everything. Add in basil which is one of my favorite herbs, and you have perfection.
We have been growing trays of genovese basil in our greenhouse this summer as well as all around our garden. A little gardening tip: tomatoes and basil love each other, when they are planted near one another they actually enhance the flavor ot each other. This may also explain why the two are a pair concieved in culinary heaven. Needless to say we have a steady stream of basil planted to last us all summer.
Our abundance of basil lead to this recipe. It is essentially a basic hummus recipe with a whole bunch of geneovese basil added to it. It is simple, nutritious and absolutely scrumptious.
Basil is an excellent source of vitamin K and manganese It is also a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium, and omega-3 fatty acids. It also carries some anti-bacterial and anti-inflammatory properies as well.
Garden Basil Hummus
Ingredients:
1 15 oz can of organic chickpeas
1-2 cloves of garlic (roasted first if you have time)
Juice of 2 lemons
1/4 cup tahini
2 cups of genovese basil leaves
sea salt and cracked black pepper
a small splash of olive oil
Recipe:
Drain and rise the chickpeas and add them into food processor or high powered blender along with garlic cloves. Add tahini, lemon and basil and process until smooth. Add in the salt and pepper to taste, and a small amount of olive oil to improve texture. Process all until desired taste and texture, then transfer to a mason jar or covered bowl. Garnish with a lemon slice, fresh basil and a drizzle of herb oil for a fancy presentation! Best served with crisp fresh veggies, organic corn chips or homemade pita.
Seasonally yours,
Cayla Lou