Basil Pine Nut Hummus (Holiday Hummus)
December 10, 2019
You know what usually doesn’t go together? Health and holidays. Well, I’m happy to report that you can jazz up hummus (which is pretty damn healthy if I say so myself) and serve it at your holiday parties without feeling #lame. Like traditional hummus, this version has a chickpea base. I then added a lot of basil to give a green pigment (I celebrate Christmas, so I wanted it to be festive!) and an herbacious flavor. Herbacious is a new word that I’m working on — basically, it means a lot of herbal flavor (in a great way.) Finally, I added some pine nuts with the tahini to really give this not only a rich creaminess, but some winter flare with the essence of pine.
You can jazz this up anyway you prefer, but due to my Christmas-celebrating nature, I topped it with more pine nuts, olive oil, salt, pepper, and some pomegranate. I personally think the pomegranate adds way more than just beautiful presentation…each little jewel is a burst of tart sweetness with every bite of creamy hummus. I think it goes together perfectly and really embodies the holidays. If you don’t like sweet and savory, just nix it and go for some cherry tomatoes! The world is your bowl of hummus and I’m just here to cheer you on while you make and eat it.
If you’re bored of me writing, feel free to scroll down to the recipe. To be honest, I’ve had to beef up the amount I write on here due to SEO on Google. I really am not trying to be annoying, just trying to make my recipes searchable. LOL. BUT, I also have a lot to say. Who doesn’t have a lot to say about hummus?! I just want to point out quickly that my first rendition of this recipe incorporated arugula, fried sage, and a hint of rosemary. It was a much earthier version of this hummus, and while sage and rosemary embody winter (in my opinion,) it didn’t come together as herbacious and beautiful as I thought. It wasn’t bad, but it wasn’t a favorite. The reason I switched to basil is because I actually think basil can bring winter vibes, when paired with the right complimentary ingredients. The pine nuts are a must here. Either way, if you like earthier vibes, feel free to switch out basil for arugula and add more lemon to balance it. Here’s a picture of that version below, which let it be known, I still ate the entire thing. I’m showing thsi version also, so you understand how I laid out the crudite, as well.
Now the moment we’ve all been waiting for….
Ingredients
Adjust Servings
| Hummus | |
|
1can
chickpeas |
|
|
3cups
basil |
|
|
1/3cup
pine nuts |
|
| 1/4cup tahini | |
| 3tbsp olive oil | |
| Juice of 1/2 lemon | |
| 1tsp salt | |
| 1/2tsp pepper | |
| 1clove garlic | |
| 1/4cup chickpea water | |
| Topping | |
| 1tbsp Pomegranate seeds | |
| 1tbsp Pine nuts | |
| Sides | |
| Pita | |
| Red bell pepper | |
| Green bell pepper | |
| Cucumber | |
Equipment
| Food processor or blender | |
Directions
This step is optional if using canned chickpeas. This is more for textural preference. In a large sauce pan, bring water to a boil. Boil the chickpeas for 10 minutes, then lower the temperature to a simmer. Let the chickpeas simmer for about an hour, until soft and mushy. Drain and set aside until they come to room temperature.
In a food processor, combine the chickpeas, tahini, basil, garlic, olive oil, pine nuts, lemon juice, salt and pepper. Pulse until smooth.
Add the chickpea water to thin the consistency, if necessary. If the consistency of the hummus is not that thick (due to bringing excess water with the boiled chickpeas,) add one tablespoon at a time and pulse. Pulse until desired consistency is reached.
Top with olive oil (about a tbsp but you can eyeball it), pine nuts, pomegranate, salt and pepper.
Assemble with pita and crudite and serve.
Notes
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