By Prose on July 16, 2009
Photo by Bev
Photo by Bev
"This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything!"
Serving Size: 1 (78 g)
Servings Per Recipe: 8
"So good! I made this exactly as written, and I don't think I'll change anything next time around. This makes a great sandwich filling, and was a good way to use up my extra basil. Thanks for posting!"
"This is a great way to use up the basil harvest at the end of the season. Next time I make this, I will reduce the amount of lemon."
"For my taste, the amounts of lemon juice and tahini were a bit much and overwhelmed the basil a little. If I make this again, I'll decrease both."
"Wow. Just Wow! Made with all super fresh ingredients and used organic cannellini beans. I also used 2 very large garlic cloves, which worked out very well. I served with black bean tortilla chips and will use leftovers in combination with sandwich ingredients. Super!! Thanks so much for sharing!"
"What a wonderful hummus! I was so eager to make this that I used garbanzo beans instead of cannellini as that was what I had in the pantry. My basil is thriving and I was looking for uses. I'll make this again and freeze some for my DH who loves hummus. Thank you for a great recipe."
"Only had 1 c. beans so made half but used two lg. garlic cloves. Great appetizer with lavash crackers."
"I made this as a spur of the moment, we need a dip to go with dinner thing. I had all the ingredients with the exception of the parsley. I whipped it up in the food processor. I did not tell DH what it was and just asked him to try it. We both loved it! In the past I have tried to make hummus, but it just never seems flavorful enough. This did the trick and it was perfect with our meal. I am planning on making tomorrow as part of a bruschetta appetizer with several other toppings."
"This was really good. I used a little less oil and a 1/4 teaspoon each of salt, pepper (and also smoked paprika). I definitely did not need to add water to this - it was just the right consistency."
"I've made this twice now. It's excellent, and a nice change from other hummus recipes. Thanks!"
"I've been making tons of hummus for the DH lately and he really enjoyed this one. I did have to add extra olive oil & some water to get it going but that was probably because I used home cooked beans instead of canned. He said this was very fresh & tasty! So far just served this with veggies sticks for dipping but will serve on a veggie wrap tomorrow. Thanks so much Prose!! Made for Veg*n Swap 25!"
"Yummy! I thought I had white beans but I only had black, so I used those. I switched up the herbs a little because I wanted to use up some that I had brought back from the garden a few days ago - I used basil, parsley, marjoram, rosemary, savory, and thyme. I did have to add quite a bit of water because it was too thick (maybe because of the black beans?). I also added a dash of Tabasco. Thanks for the recipe!!!"
"What a deliciously flavourful hummus! It was so quick and easy to make, too - I think this would go so well in a veggie wrap, all of that lovely flavour would carry through so well! Thank you so much for sharing this lovely dip! Made for Veggie Swap 16."
"Prose, this is one super yummy, special, creamy, healthy hummus!!! My sis and me enjoyed it so much over some chickpeas! Mmmm, what a great way of getting nutrients into your body! :) It was also really quick and easy to prepare using a hand-held blender. THANKS SO MUCH for sharing this superb recipe with us! It will surely be made again! Made and reviewed for Veggie Swap #16 November 09."