Lemon Love and Basil Hummus
In my last post where I wrote about those delicious lemony dessert bars, I think mentioned that I disliked citrus fruits. Well…that’s not actually correct. I dislike citrus IN desserts – they just taste too healthy to me. I need stuff like chocolate and peanut butter and caramel in my desserts (I know, not the healthiest comment coming from the nutritionist). However, if we’re talking about citrus in savory dishes, oh yea, I love it. Especially lemons. Lemons and I…we’e close friends. I buy a bag of lemons every week. And yes, I use the entire bag. Maybe I should take out stock in the lemon trade? Is there a lemon trade?
Lemon trade or not, I use the juice and zest on a daily basis. Generally I add it to salad dressings, sauces, squeezed over roasted or steamed veggies and a lot of the time to keep my sliced avocados from browning. It’s also my go-to “something’s missing” ingredient. You know what I mean…you make dinner, taste it and realize there’s just a little something missing. And you can’t really put your finger on it? Yup, add in a squeeze of lemon and your dinner is magically perfect. Seriously…magically perfect.
I’ve had this idea of a basil hummus in my head for a while now. As some of you may know, Trader Joe’s has the BEST basil hummus on the planet (if you’ve never tried it, you just have to go get some…immediately). I’m semi obsessed with this dip and figured if I’m buying a tub a week, I could probably make it myself for a bit cheaper.
So, as I was pureeing the chickpeas and a bunch of basil, I gave the hummus a quick taste. Mmmm something was missing. It needed…lemon juice! Of course. But instead of just a little lemon juice, I added the zest of a big fat lemon and the juice of two. Um…wow! This is so bright and lemony and basily. I know, none of those are words, but it’s true. It tastes pretty darn close to TJ’s and that is saying something. Just absolutely delicious!
Now that I’ve saved you a trip to Trader Joe’s, let’s get on to the recipe!
Lemon Basil Hummus:
- 2 cups chickpeas, rinsed and drained
- 1 tsp salt and pepper
- 1 tbsp tahini
- Zest of 1 lemon
- Juice of two lemons
- 1 cup basil, semi packed
- 1/2 cup olive oil (more or less for your desired thickness)
- Put all the ingredients except the olive oil into a food processor. Pulse a few times until the mixture starts to come together.
- With the blade running, slowly drizzle in the olive oil. Check half way through and scrape down the sides of the bowl and check for consistency. Continue to add more oil if you want a thinner consistency.
- Hummus will keep in the fridge for up to 1 week.
You tell me! What’s your favorite lemon dish? What’s your trick for fixing the “missing ingredient?” Name your favorite hummus flavor!