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Sunday, August 26, 2012

Lemon Basil Hummus

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It’s funny to think about life before my food processor. Don’t get me wrong, I definitely don’t think a food processor is a “must have” for all kitchens; there are certainly work arounds if you don’t have the space or the budget for one. That being said, I’ve found it to be a pretty indispensable tool in my kitchen! Nearly four years ago when Ryan and I were registering for wedding gifts, I didn’t think to include it on our registry. Keep in mind, I wasn’t planning on doing a whole lot of cooking at that time. To be honest, I probably didn’t even really know what a food processor was used for! I’ve come a long way!

The more I got into cooking, the more I began to recognize the usefulness of a food processor. Ryan surprised me with one for my birthday a few years ago and it definitely competes with the Kitchen Aid mixer for my “most used” appliance in the kitchen. It has made things like homemade cheez-its possible, pureed the mixture for these black bean corn burgers, and made throwing a dough together for this caramel pecan pie a piece of cake! I also make a ton of hummus with it—throw a few ingredients in the bowl, puree until smooth, and you have fresh hummus in minutes.

Most recently, I was looking for a way to use up an abundance of basil and the food processor once again came through for me. This tastes like the marriage of pesto and hummus; the basil flavor is more prominent than the chickpeas. You can make this creamier by adding additional olive oil. I recommend adding an additional tablespoon at a time until you have the consistency you want. This was great served with vegetables, but I also used it spread on a sandwich with roast beef and cheddar. If you’re looking for a new toy in the kitchen, you might consider a food processor!

One Year Ago: Chocolate Chip Cookie Dough Cheesecake Bars
Two Years Ago: Salsa Verde Bake

Lemon Basil Hummus
from Pepperidge Farm

-1 can chickpeas (garbanzo beans)
-1 cup loosely packed fresh basil leaves
-1 clove garlic, peeled
-1 lemon, juiced
-2 tbsp olive oil, plus more to taste
-1/4 tsp ground black pepper
-1 tsp soy sauce

1. Drain and rinse the chickpeas. Add the chickpeas and remaining ingredients to the bowl of a food processor.
2. Process until the mixture is smooth. Add additional olive oil for creamier texture, if desired. Store in an airtight container in the fridge for up to one week.