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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Whip up tomato basil hummus dip
Dip or spread, it's all good
 
Published Saturday, June 15, 2019 6:44 am
by Ashley Mahoney | The Charlotte Post

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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