A Basil Hummus Recipe is a good way to use up the extra basil that everybody usually has in the fridge. We realise that everybody loves hummus and everybody loves basil, and what’s not to love? The good thing about hummus is it’s ability to lend itself to a multitude of ingredients like basil and they all taste amazing. Using fresh and natural ingredients can really give your dip the ping it needs to set itself apart from the other boring dips at the party. This recipe uses tomato paste which gives it a very interesting taste which most people will enjoy.
Basil and Chickpeas? Really?
Yes really Tiffany. This combination of hummus and basil is great for any occasion and is suitable for vegetarians. You can pick the basil leaves fresh from your plant if you have one.
It’s easy to prepare and pretty cheap. If you’re looking for a unique hummus perfect for vegetarians, this Basil Hummus Recipe is a must try. It goes well with bread sticks, pita wedges, crackers and heaps of other good foods. This is the best alternative for your standard dip.
1/4 cup pine nuts
2 cups sweet basil leaves
3 cloves garlic, minced
2 500 gram cans garbanzo beans, rinsed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup fresh lemon juice
1 1/2 to 2 teaspoons salt
1 teaspoon tomato paste
Several dashes Tabasco
In a small pan at medium high temperature, heat the pine nuts. Stir them when they start to become brown. When most of them are lightly browned, transfer them to a bowl to cool.
In the food processor, put the basil leaves and minced garlic. Pulse till they are finely chopped.
Add the garbanzo beans, most of the pine nuts, olive oil, lemon juice, tomato paste, salt and few dashes of Tabasco to the food processor.
Pulse many times until the hummus is smooth.
Depends on your liking, add more Tabasco, salt of lemon juice to taste.
Add water to achieve your desired consistency.
Transfer the hummus into a bowl and drizzle with olive oil. Don’t forget to sprinkle the remaining pine nuts on top to make it look more inviting. Serve with pita wedges and carrots cut into sticks.
Who loves chocolate? A better question is: who doesn’t? And chocolate hummus recipe is seriously the way to celebrate that love. We do. So it’s important that we grasp the fact that hummus and chocolate, our two great loves, can be combined.
This unique hummus recipe is perfect for snacks. It is packed with protein, fibre and has no white sugar. It’s a delicious dip which is matched well with bananas and strawberries. Or you can simply grab a spoon and gobble it for dessert.
If you love chocolate and humus, then this is the right combination you’re looking for so let’s get started.
½ cup garbanzo beans, rinsed and drained from can 3½ -maple syrup ½ tsp vanilla extract ¼ tsp salt 4 tablespoons unsweetened baking cocoa 2 tablespoons water (optional)
Put all the ingredients in the food processor.
Pulse until the mixture smooth.
Add 1 tablespoon of water at a time to adjust to your desired consistency.
Your Chocolate Hummus is now ready to serve! This recipe is great for parties and kids will definitely love it. It’s easy to prepare, healthy and yummy. This treat can be whipped up in about 5 minutes. Another fine example of some hummus history that you can take advantage of when improving the health of your family.
This Pesto Hummus Recipe will quickly become your go-to favorite dip for years to come. Pesto is always a favorite and is even loved by children. A super healthy and fresh taste, pesto will give your dip some zing and that beautiful green colour always puts me in a great mood!
Pesto is Great
Pesto tastes great all the time but goes particularly well on pasta, bread or crackers. You can add it any type of sandwich, but it works super well on a chicken sandwich. Pesto can be homemade or those in a bottle available at the grocery stores. Luckily it’s easy to make vegan pesto and adding nutritional yeast to make it so delicious and healthy. Let’s do something new, what about making a pesto hummus for snack?
Hummus and pesto is a kind of new thing but most people are into it already. Consider it a good combination when making a dip for bread sticks and spread for crackers as well as the usual flat breads. If you are among those who love pesto and hummus, it’s now time to put them together in one yummy and healthy recipe.
1 cup fresh baby spinach
1 cup fresh basil
1/4 cup nutritional yeast
1/4 cup cashews
1 tbsp onion powder
2 tbsp olive oil
2 cloves garlic
salt and black pepper to taste
1 can of chickpeas
1 tbsp tahini
2 tbsp olive oil
2 cloves garlic
1/4 cup fresh lemon juice
salt to taste
Set aside 1-2 tbsp of chickpeas for decorations (optional)
Place all the remaining hummus ingredients into a food processor. Pulse until the mixture becomes smooth.
Observe the mixture, you may need to add a little amount of water if it’s too thick.
Taste and adjust depending on your preference. Set it aside.
Similar to the first few steps, put all the pesto ingredients into a food processor and run until smooth.
Get a serving dish. Combine the hummus and pesto top it with the remaining chickpeas. You can add salt to taste and even chili powder.
Now, that you successfully made a yummy a pesto humus, you can share this recipe to your friends who love to try new hummus recipe. Enjoy it with pita bread!
Looking for a creamy pumpkin hummus recipe for your next party? This sweet tasting hummus is best served with pita wedges or bread-sticks. It is also perfect spread on crustini or wheat bread, garnished chopped nuts and drizzled with olive oil. These are the accompaniments this traditional food has been served with.
Canned pumpkin puree can be used as alternative to a fresh pumpkin but observe the same consistency of the hummus while mixing the other ingredients. Less olive oil might be needed or else your pumpkin hummus will become thin in the end. If you’re ready, let’s get down to work.
200 g fresh pumpkin
200 g canned chickpeas (drained weight)
1 medium shallot
2 small garlic cloves
½ cup olive oil
½ tsp spicy paprika
¼ tsp cinnamon
pepper and salt
Peel, wash and chop the fresh pumpkin into cubes. Chop the shallot and garlic cloves too.
Pour a little olive oil in a medium heated non-stick pan. Add the garlic and shallot when the pan is hot. Cook for 4 minutes.
Place the chopped pumpkin in the pan. Stir well and cook for 5-7 minutes or until pumpkins soften.
Season with salt and pepper. Turn off the heat then set aside the pan to cool.
Drain the canned chickpeas and wash them with cold running water.
Add the chickpeas to the blender. Pulse to crumble then add the cooked pumpkin.
Pulse again then slowly add olive oil. You can add a little water in the beginning if you don’t want the hummus to be oily.
Season with salt, pepper, spicy paprika and half of the cinnamon.
Pulse to mix very well and until smooth. Season to taste.
When finished, your pumpkin hummus should be creamy and smooth, not too dry and not to runny. Transfer to a serving bowl and serve at room temperature with your choice of bread or veggies. Try this pumpkin hummus recipe and tell me how it goes. Also worth noting is the carrot hummus and the sweet potato versions.
Sweet Potato Hummus Recipe – For the Love of Hummus
Who doesn’t love sweet foods? Most of us love to eat something sweet at times and this hummus recipe perfectly satisfies that craving. Hummus is easy to make so people love to prepare it instead of buy it in store. Today’s recipe is something sweet, literally, because we’ll be adding sweet potato to our hummus mixture. So without further ado, let’s get started.
2 cans chickpeas, drained & rinsed, 1/4 cup liquid reserved
1 medium sweet potato
juice from one lemon
1/3 cup water
1 tsp paprika
1/2 – 1 tsp cayenne pepper
1 bulb roasted garlic
Place the drained chickpea in a clean blender along with the 1/4 c liquid reserved, for 1 minute.
Prick the entire sweet potato using fork and place it microwave oven at high temperature for 5 minutes.
Slice the sweet potato in half. Get a spoon and scoop the insides then add to the blender.
Pulse many times.
Add the seasonings, roasted garlic and lemon juice.
Turn the blender. Pulse while gradually adding water until the hummus meet your desired consistency.
It’s done! If you love tahini you can add ¼ cup to make it more creamier. Now serve your sweet potato hummus to your visitors with crackers. They will surely love you more for doing it.
Adding beetroot to your hummus recipe can give it an entirely different taste, not to mention it makes the colour of the hummus a vibrant pink! Awesome party food choice. Of all the hummus variations, this can be the most vibrant in terms of visual appeal.
This beetroot hummus recipe is an excellent choice for a dinner party or if guest are dropping by for a few drinks. It’s striking colour makes it immediately impressive and if you bring it to a party, you will get many compliments if you stick to this recipe.
1 can of chickpeas. Drain and rinse.
2 cloves fresh garlic or 2 teaspoons of store bought minced garlic.
2 Tablespoons of Tahini (Hulled. Available in the supermarket)
A tin of beetroot, or fresh beetroot cooked
The juice of 1 fresh lemon
2 or 3 Tablespoons extra virgin olive oil
Salt to taste. I use freshly ground salt as it’s rustic taste suits this dip.
Place the rinsed chickpeas and the beetroot into the blender and process until combined. Add the lemon and garlic. Process a further minute. Add the tahini slowly, and process for another minute. Then add the salt and olive oil. Process this for another minute. If you like your beetroot hummus dip a bit thinner then add a tablespoon of water. Scrape the sides down every few minutes. Garnish with some green leaves, possibly mint.
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