Thursday, June 25, 2015

Basil Hummus

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.
Basil Hummus
Adapted from a recipe from The Boathouse

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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Linda said...

Oh my gosh Pattie, basil hummus - it looks amazing! I made my own hummus one time and was so disappointed that I wasted the rest of the very expensive jar of tahini - I think you've persuaded me to buy another jar and try again!

I always drain and rinse my canned beans - can't stand the gooey stuff they come in, so I wouldn't want to use any of that liquid. Would you recommend just water?

Pattie @ Olla-Podrida said...

I have never used canned garbanzos before, so if the liquid is yucky, don't use it. Whir things together to see how the texture is and if it's too thick give the water or maybe chicken or vegetable stock a try.

Marigene said...

Oh goodness, this sounds and looks delicious, Pattie. I am going to make some later tonight! Thanks for sharing.

Angelina at Petite Haus said...

I clicked on your recipe from foodie Friday cause I loooove hummus and then I saw this recipe is from the boathouse! Oh my gosh, I remember going to the boathouse... So much fun! we rented the boats one time and had fun paddling around in the canals there.

Doreen@foxdenrd said...

You have no idea how timely this is! For the first time in years, I have tons of basil! I never heard of basil hummus, but now that I have, I'm going to give it a try. Thank You!

Enthusiastic Bookworm said...

whoa this looks so darn good and I MUST try this. I'm already drooling. THanks for sharing.


Hi Patty...this Humus looks promising, I even would like a try now!
Thanks for sharing such great recipes my friend.
Wishing you and yours an awesome 4th. of July.

Melanie Redd said...


This hummus looks really good! I love the idea of adding the basil to it!

I came over on the Friday Flash link up today. I'm glad to find your site.

Hope you enjoy a nice holiday weekend.

Monica said...

Wow, I actually never considered adding basil to hummus before! I'll try that next time I whip up a batch. Found you on the Friday Flash Blog party. Have a great weekend!