Lemon Basil Hummus Dip Recipes

LEMON BASIL HUMMUS DIP

Steps:

• 1. Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas with cold water and drain well in a colander.
• 2. Place the chickpeas, a little of the reserved liquid (start with a few tablespoons), basil, tahini, garlic, lemon juice, olive oil, black pepper and salt into a food processor. Cover and process on PULSE until the mixture is smooth, adding more cooking liquid if necessary to desired consistency. Taste test and adjust.
• 3. Spoon the hummus onto a platter or in a serving bowl. Sprinkle lightly with some Spanish smoked paprika; garnish with basil ribbons and sprinkle of toasted nuts. Alternatively, you can infuse the smoked paprika and pine nuts in some olive oil a few minutes until the nuts start to lightly brown. Set aside to cool then drizzle over the hummus. Accompany dip with slices of baguette, chips, pita triangles, crackers, etc. For best flavor, serve at room temperature. Other uses: sandwich spread, deviled eggs, pizza topping, etc.

LEMON-GARLIC HUMMUS

Steps:

• In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.

LEMONY HUMMUS

Steps:

• Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.