Life and Religion
Whip up tomato basil hummus dip |
Dip or spread, it's all good |
Published Saturday, June 15, 2019 6:44 am |
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PHOTO | ASHLEY MAHONEY |
Tomato basil hummus can be used as a dip. |
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We introduced our homemade hummus series last week with beet hummus. This week, we are working with tomato basil hummus. Again, these creations work as both a dip and a spread.
Makes 2 cups
Ingredients:
2 cups garbanzo beans
4 Luna tomatoes
1 tablespoon minced white onion
2 teaspoons minced garlic
1/4 cup Parmesan cheese
1/4 cup basil (fresh or dried)
1 tablespoon oregano
Dash pepper
1 teaspoon clover sprouts
2 cups broccoli florets
2 cups cauliflower florets
1 loaf pumpernickel bread
Preparation:
Combine garbanzo beans, sliced tomatoes, onion, garlic, cheese, basil, oregano and a dash of pepper in a blender
Start on the lowest setting, and gradually work your way up to purée
Pause occasionally, using a spatula to scrape the excess hummus off the sides
Once thoroughly combined, place blender, with the lid on, in the fridge for 30-60 minutes, allowing the hummus to thicken
Serve as a dip, topped with clover sprouts, or spread over a slice of pumpernickel
Enjoy
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