Hummus is so utterly satisfying, especially when you whip it up in all of its garlicky and creamy glory in less than ten minutes. One of my favorite culinary joys is having all the ingredients for whatever it is that I am craving at that very moment. You could also call this simply: instant gratification, which is an everyday joy for me.
This flavorful and highly customizable dip is one of those magical recipes that needs only a few ingredients, yet packs mucho flavor all while satiating the shortest of attention spans.
One of my absolute fave recipes [not technically hummus, but in the same beany fam] is this fabulous gold nugget by the great Mark Bittman. The fam came into town this past Sunday and I usually die to make this delish goodness for guests. The only glitch was that I was all out of white beans and rosemary. But, I did not panic. I simply and easily made substitutions and invented a new dip in the process. Transformed recipe below and pictured here. If you’re truly in a bind, even caught without fresh herbs, just go with fresh ground black pepper, lemon juice and garlic cloves [garlic powder if you absolutely must – oh, the horror!]
- 1 [15 oz.] can organic garbanzo beans [chickpeas], drained with 2 tbsp juice saved
- 3 garlic cloves, peeled and quartered
- Sea salt + freshly ground pepper to taste
- 1/4 cup grape seed oil [+ extra if needed in blending process]
- Juice of half of 1 lemon
- 1/8 cup water [only as needed in blending process]
- 2 tbsp extra virgin olive oil
- 10 – 12 fresh basil leaves, chopped + extra for garnish
- Zest of 1 lime + 1 lemon
- 1/8 cup pine nuts, optional [you know I love these little gems]
Put the beans + juice, garlic cloves, a tiny dash of salt, generous amount of freshly ground pepper, grape seed oil, + fresh lemon juice in the food processor and close the lid. Puree until smooth, adding the extra grape seed oil and/or extra water as needed while blending. During blending, you may need to open lid and scrape excess on sides of processor back into the mix.
Once the blended mixture is all creamy and scrumptious, transfer contents from the processor into a medium bowl with a spatula. Gently fold in the chopped basil, zest, and 2 tbsp olive oil. Taste, then add more salt and pepper if needed. Garnish with extra basil. Also, top off with pine nuts if you like [pine nuts not shown in photo but they are extra delish on bean dips].
Serve with warm pita bread, blue tortilla chips, or even some cute baby carrots. Pour yourself an extra large glass of wine for all that great work you have just done!
© grande visione 2011