Ten years ago (and
even as I write this I cannot believe it has been that long) Mr. O-P and I,
along with another couple, had lunch at The Boathouse, located in one of
St. Louis' iconic attractions, Forest Park. We started our meal with Basil
Hummus and Pita Bread. I remember it as being very delicious, so much so, that
I wrote a letter to the food editor of the Post-Dispatch requesting the recipe.
They managed to get it, and published it in the paper in September of 2005. I
was thrilled. So thrilled, in fact, that I put it aside, and never thought
about it again.
Fast forward ten years, and this year's bumper crop of basil, that had me searching for recipes and, lo and behold, there was the recipe for basil hummus. Last night I made it, and spent the rest of the evening wondering why it took me so long to make this very easy, can't-stop-eating-it tasty snack. I had to adapt the original recipe to reflect what I had on hand, but I cannot imagine it being any better.
Fast forward ten years, and this year's bumper crop of basil, that had me searching for recipes and, lo and behold, there was the recipe for basil hummus. Last night I made it, and spent the rest of the evening wondering why it took me so long to make this very easy, can't-stop-eating-it tasty snack. I had to adapt the original recipe to reflect what I had on hand, but I cannot imagine it being any better.
Basil Hummus
Adapted from a recipe from The Boathouse
1 9-oz. package Melissa's
Peeled & Steamed Garbanzo Beans
3/4 ounces fresh
basil (approximately 1 cup, tightly packed)
2 teaspoons chopped
garlic
2 Tablespoons tahini
1 teaspoon balsamic
vinegar
1/8 teaspoon kosher
salt
2 Tablespoons olive
oil
Combine Melissa's
steamed garbanzo beans and accompanying liquid (if you use canned garbanzos,
drain them, reserving liquid to add after blending in order to achieve desired
texture) along with the basil, garlic, tahini, vinegar, salt, and olive oil in
the work bowl of a food processor (having now made this twice, I found a Ninja
blender works far better than a food processor here, so if you have one of
those, use it), and pulse until blended and smooth.
The Boathouse
suggests serving it on a plate garnished with chopped tomatoes, diced cucumber,
crumbled feta, Greek olives and parsley.
Serve with warm pita
wedges, or do as I did and mound it into a ramekin and grab a box of crackers.
You just can't go wrong with this delicious hummus.
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