PHOTO | ASHLEY MAHONEY

Tomato basil hummus can be used as a dip.

Support local journalism: Subscribe to The Charlotte Post 

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

Comments