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BASIL HUMMUS

February 13, 2012 7:58 pm 0 comments

Basil Hummus is an excellent dip or spread with a natural green colorful twist given to this traditional Middle Eastern dip. The dip produces an incredible color, looks refreshing, bright green hummus goes well with any kind of chips, nachos, pita bread or tortilla chips.

Basil Hummus is a simple and fast to prepare recipe, consisting of fresh basil leaves, lemon juice, few garlic cloves, kidney beans, garbanzo beans and olive oil. The basil hummus is a palate cleanser to ease your way as its very light, healthy and truly deserving to be spread on your chips. The garbanzo and kidney beans puree giving a creamy texture to this simple variation of hummus making it look vivid, fresh and green. The flavor of the basil leaf is subtle and peppery. The taste evolves into a slightly sweet flavor and also has a delicate menthol aroma as well.

Garlic is a wonder ingredient and you can vary the amount of garlic flavor released; by how you prepare the garlic. By crushing, the garlic releases the pungent flavor and natural juices. It is best used like this for preparing sauce when you want a strong garlic flavor. The more juices and oils extracted, the more garlic flavor will be incorporated into the food.

Traditionally hummus is considered as a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive olive, lemon juice, salt and garlic. It is popularly done throughout the Middle East and Middle Eastern cuisine around the globe. Sources describe that hummus as a very ancient food. The earliest known recipe for something similar to hummus bi tahini dates back to the 13th century Egypt. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb; and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight, which presumably gives it a very different texture from hummus bi tahini.

Being one of the awesome appetizer and dip, hummus is scooped with flatbread such as pita. It is also served as an accompaniment to falafel, grilled chicken, fish or eggplant. It is also served with tortilla chips or crackers outside Middle East.

The procedure in making this dip is very simple and effortless. Firstly put in some fresh basil leaves (about 1/3 cup) in hot water and blanch them. This helps in retaining the fresh green color and shine. Once done remove and drain the water. In a blender, put in the basil leaves, 4 cloves of chopped garlic, 1 or 2 tablespoons fresh juice, one teaspoon of olive oil, a can each of white beans and garbanzo beans (drained), salt and pepper to taste and blend the ingredients well to a fine paste. Do not add water. Remove and transfer the blended paste in a serving bowl. The Green hummus is ready. Serve with crisp raw veggies and pita chips or tortilla chips. Green hummus is an excellent version with a fantastic green freshness, with versatile and light flavors of the basil stretching its simple sweetness and earthy qualities into this elegant dip.

Subsequently this is a healthy and nutritious dish high in iron and vitamin C and also having significant amount of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber. Hummus serves as a complete protein when eaten with bread and is a very useful vegetarian diet. Use of olive oil is a wonderful source of healthy fat as healthy fats are extremely good for hair and skin. They are also great for weight loss. Studies have also shown that garlic is extremely important for warding off colds, heart disease prevention and fighting infections.

Green hummus is one dish that everyone would love. An ideal dish for the kids to snack on and an attractive and delicious party dish. Do try this and enjoy eating!

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