This is so delicious! Mere words don't do it justice! I've been buying hummus and other dip/spreads pre-made. This was just so easy and so very fresh tasting! I think roasting the garlic is the way to go, and if blanching, blanch for more than one minute (3? perhaps). And (confession time) I added 4 T of white wine vinegar instead of 4 tsp by mistake. No problem, thankfully. : ) I also packed my 1/4 cup full of basil and went for the full 1/4 tsp cayenne. Thank you for another keeper! It's a great one to make for last minute guests, too. It all fit in my mini-prep (another plus, easy clean-up). lol Thanks, Dorothy!
WOWZER! for the taste and the ease to make this. Perfect timing as my garlic is getting harve4stee as is the basil. Used Greek EVOO, cider vinegar, and 1/8 tsp of hot pepper. The girls came by and jumped in the pool as it is so hot and muggy. This was a super fast throw together while they were getting cooled off. Served with sourdough bread pieces, rosemary olive oil triscuit crackers, and some wine (for them not me- restricted right now :-() Huge hit for all of them. For me less than 10 minutes from fridge, to platter, to serve. This is a definite keeper and a make again for the cottage get togethers. Made for AUS/NZ Swap July 2013
Made this for a dinner party. I toasted french bread, put the spread on top and topped with parmesan cheese, then put them under the broiler until the cheese was melted. They disappeared!
Yummy, quick and easy! I roasted the garlic, used 2 tsp lemon juice and 2 tsp white wine vgr, upped the salt abit and no cayenne so used 1/4 tsp chili powder. Finally used the mezzaluna for the first time - great for chopping fresh herbs. No wonder it was thick to mix in my magic bullet, I forgot the olive oil but I did add equal amts of oil and water til the chopper could do its job. Nice change from the usual hummus.
This was really good and very easy. I roasted the garlic, and admittedly threw in a few extra cloves. I think I'll serve it with some lemon wedges for those who wish to add a bit of extra zip to it - and I think I'll try what chef #428644 did next time and use lemon juice instead of the vinegar. I used my Kitchen Aid immersion blender to process it, and it was a snap! (Although I did chop the basil with my mandolin and stirred it in so it wouldn't lose the visual appeal.) Thanks, Derf! Made for All New Cookbook Tag.
Many thanks to the contributor of this recipe. It's easy, and very, very good. It is essentially hummus with basil and another type of bean. I put my own spin to it, using ingredients I already had in the house. So I soaked and cooked 1/3 lb dried beans (I think they are white navy beans). I used fresh squeezed lime juice (juice from a whole lime) instead of wine vinegar. I used salt seasoned with tabasco as well as hickory smoked salt for a little smokey taste. (plus some plain white salt, b/c I think it needs more than the 1/4 tsp called for in the recipe). I blanched the garlic so it wouldn't be too overpowering. I processed the garlic, salts, pepper, oil, and lime juice first, to pulverize. Then I added the beans in batches so they ground up uniformly. Then I stirred the basil leaves into the bean mixture and pulsed it so they wouldn't get too fine - I wanted to really have chunks of basil left so we could taste them. Lastly, I added some water because the mixture was quite thick. I could have used more olive oil but I thought that would add extra fat and calories. Very nice!
I don't know what happened. I roasted a whole head of garlic, but mine wasn't garlic-y. I also mistakenly added extra vinegar. But I love the idea and will try again.
I made this especially for my cousin who is vegan and I was afraid would only get to eat cranberry sauce this Thanksgiving. She really enjoyed it and so did everyone else. I used the roasted garlic option. Thanks Derf.
I made this for thanksgiving to serve with our appetizer tray and my garlic-loving dad absolutely loved it! :) was very easy to make and looked great. thanks for a keeper!
This was great! I used a 15.5-oz can of white beans, boiled the garlic for 5 minutes, and substituted 2 t. of red wine vinegar for the 4 t. of white wine vinegar. I didn't measure any of the other ingredients precisely, but it came out perfectly. Thank you!