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.

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

Hummus Recipe

I love hummus! I eat hummus - pretty much EVERYday! Here is my basic hummus recipe. Using this basic hummus recipe I will add different ingredients. I have made roasted red pepper hummus, tomato and basil, spinach and eggplant.... Those recipes to come!

Hummus Recipe

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

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.

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.

Artichoke Hummus

Artichoke Hummus

The Ingredients:

1 15-ounce can of garbanzo beans (chickpeas), drained and rinsed
6 ounces marinated artichoke hearts, drained and rinsed
1 clove garlic, peeled and chopped or pressed
2 tablespoons tahini (sesame seed paste)
juice of half a lemon (or more, to taste)
2 tablespoons extra virgin olive oil
1/4 cup water
1/2 teaspoon kosher salt (or to taste)

The Directions:

In a food processor, combine garbanzo beans, artichoke hearts, garlic, tahini, lemon juice, and olive oil. Process until smooth, adding water to thin if necessary. Add salt to taste. Extra lemon juice or tahini may also be added to taste.

Spoon hummus onto a plate, creating a bit of a well in the center. Drizzle with olive oil and garnish with fresh chopped parsley. Serve with your favorite flat bread, crackers, chips, or fresh vegetables.

Baba Ganoush

Some call it "Baba Ganoush"

Others say "Eggplant Hummus"

Whatever you call it... it is delicious!

Hummus is a middle-eastern food composed of chickpeas, or garbanzo beans, and tahini, a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread.
Because both chickpeas and sesame seeds are wonderfully healthful, hummus is a nutritionist's delight. Chickpeas are a good source of protein, potassium and fiber. Sesame seeds are also a source of protein, along with vitamin E and a powerful antioxidant. So when you blend them together into hummus, you're really cooking!

The Ingredients:

1 large eggplant

1 can chickpeas, drained (garbanzo beans)*

3 cloves garlic

1/4 cup lemon juice

3 Tbsp tahini

dash sea salt

1/4 cup olive oil

2 tbsp fresh chopped parsley (optional)

The Directions:

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.

Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.

I am enjoying this dip for lunch today with Sugar Snap peas from our food share!

*I used dried chickpeas. I soaked the chickpeas for a couple of hours to softened them.