Tomato and Basil Hummus

Last night while walking through Whole Foods I saw a pre made hummus with Tomatoes and Basil. I couldn't wait to try and come up with a delicious recipe. The mixture just sounds AMAZING! I love Tomatoes and Basil together!!!! :)

Tomatoes are going strong in our garden and I am picking more than I can eat and can.

So - why not make this Tomato and Basil Hummus!!!!

(These tomatoes came from my garden!!!!)

I ran into a small problem why making this delicious hummus....

My blender decided to shred and break. I am going to miss my blender because I have had it for 6 years and it works great but I am on to try new things. I think we will be getting a Vitamix soon! I can't wait to try it out...

I used my small (very small) food processor to finish the hummus.

Tomato and Basil Hummus

I used the basic hummus recipe I posted earlier and added some fresh tomatoes and Basil.

The INGREDIENTS

4 garlic cloves, minced and then mashed

2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed

2/3 cup of tahini (roasted, not raw)

1/3 cup freshly squeezed lemon juice

1/2 cup water

1/4 cup olive oil

1/2 teaspoon of salt

1 tomato, skinned and chopped

• 1/4 cup finely shredded fresh basil

Pine nuts (toasted) and parsley (chopped) for garnish

THE DIRECTIONS

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Finally, add in chopped tomato and basil.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.

• 
  

I made a little too much so I bagged some up and put in the freezer.