The Farmer’s Market has had the most beautiful basil lately. When I get it home I make a fresh cut on the stems and pop it into a jar of water and leave it on my kitchen counter. It will last about two weeks! I have been using it on my water sauteed veggies to add a fresh burst of flavor. The other day as I was making a plain hummus out of the corner of my eye I saw my fresh basil and decided to pop some of that along with some sun dried tomatoes into the mix. Talk about scrumptious – we love the flavor. Its like an Italian party for the mouth. The perfect dip for your favorite crunchy veggies.
I also thought it could be delicious thinned with a little veggie broth or almond milk and used as a sauce over some zucchini noodles. Unfortunately we ate all the hummus before I had a chance to try that. Yes – its that yummy! It could be nice served over a hot baked potato too. Clearly I need to make another batch of this soon.
Sun Dried Tomato Basil Hummus
- 1 can garbanzo beans, drained and rinsed
- 1/3 cup chopped sun dried tomatoes – if they are not soft reconstitute in some very hot water for 15 minutes or until soft, drain
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons fresh lemon juice
- 6 tablespoons water
- 1 large handful of fresh sweet basil leaves – about 1 cup loosely packed – torn into pieces
In a high powered blender or a food processor add first 6 ingredients and blend until garbanzo beans get smooth – the sun dried tomatoes will be in little pieces. Stop device, add basil and pulse to incorporate. Don’t over blend as it looks pretty to see bits of green and red through out the hummus. If mix is too thick add 1 tablespoon of water at a time to get the right consistency.
Recipe by Nutmeg Notebook