Make your own delicious, smooth, basil hummus! It’s so easy and cost effective. In a pinch, I will used canned beans, but then I don’t have a delicious leftover broth to cook with. It’s worth the trouble! You can use the bean broth as you would any other broth, in addition, the broth contains some great nutrition. If you are vegetarian, this is a great protein source.
Buy dried garbanzo beans, soak overnight in room temperature water. The next day, drain the beans, place 2 cups of the soaked beans in a pot with fresh water. In a cheesecloth, I place half a yellow onion, two smashed cloves of garlic, 1/4 cup of torn basil leaves, 10 black peppercorns and half Jalapeño, to season the broth. Simmer for a couple hours, it smells so good!
The best way to test your bean doneness is the five bean test. Once one bean has a great texture, pull out five beans, if they all are done, the beans are ready! Once they are, add 1-2 tsp of salt and let simmer for a few minutes longer (or turn off the heat and allow to sit for another 15 minutes.) Once the beans have cooled, peel them. They slip out of their husks easily, and it makes for a smooth texture for your hummus. Throw away the cheesecloth bundle, drain the beans saving the broth. Use the broth within a day or two for a soup or put in container and freeze for future use.
To make the hummus, purée the garbanzo beans, tahini, olive oil, garlic, basil, lemon, vinegar, S&P. Place it in a glass container and take to a party or it will be great stored in your fridge for up to a week. Serve with Pita Chips (or any veggie you want to dip!)
- 2 c cooked (& peeled) garbanzo beans
- 1/2 c tahini
- 1/4 c olive oil
- 1 clove garlic*
- 1/2 c torn basil
- Juice of 1 lemon
- Shot of vinegar
- S&P, to taste
- Process your beans until smooth in a food processor, then add in the rest of the ingredients and pulse until smooth.
- *When using garlic without cooking it, to reduce the heat of the garlic smash the garlic clove on a cutting board and squeeze a little lemon juice on it and let it rest for 10 minutes. This allows the nutrition of the garlic clove to come through and it tempers the heat of the garlic.
Tip Jar: When using garlic without cooking it, to reduce the heat of the garlic smash the garlic clove on a cutting board and squeeze a little lemon juice on it and let it rest for 10 minutes. This allows the nutrition of the garlic clove to come through and it tempers the heat of the garlic. Tip from The Splendid Table
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