Basil Basil Everywhere

or so Hubby has started to think.  He asked the other day, “Are you going to put basil in everything now?’  Good idea, I thought.  But the continuing heat has me SO lethargic (along with the frequent trips back and forth across Texas lately)!

Yesterday was a good day to not turn on the stove…again.  So we did dinner a la snack!

Veggie goodness, with a bit of cheese and hummus for protein.  I happen to LOVE blood oranges, though I can’t get them all the time here.

Hummus is actually the Arabic word for chickpea.  They’re also called garbanzo beans, which is Spanish, or cece, which is Italian.

To make the hummus, which is much less expensive than getting it from the market (and really not much effort either), you’ll need 1 can of chickpeas (about 2 cups if using rehydrated beans), 1/4 cup liquid from the chickpeas,  3 tbsp garlic, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp parsley, and 1  1/2 tbsp tahini (optional).  Mix together until smooth in food processor or blender, adding liquid as needed.  Add spinach, red pepper,  roasted garlic, olives, sun-dried tomatoes, or pine nuts…or basil, whatever flavor floats your boat.  About 1/4 to 1/2 cup will do, depending on how much flavor you like.  Mix to incorporate.  You can also drizzle a bit of olive oil over the top to serve as it looks pretty!  🙂

I like to serve hummus with naan for dipping.  It’s kind of Indian flatbread.  Dots, not feathers.  You can also go with pita, which is almost as good.  Heat it in the oven, or toaster oven if you are practicing oven avoidance.  It’s even better still warm!

And no, I didn’t take this picture last night.  Because the memory card was in the pc upstairs, and I forgot it wasn’t in the camera…again. 😛  Last night we has pineapple instead of blood oranges, and sugar snap peas.  And the hummus was tomato and basil (go figure).  Hummus in the photo is spinach.  But the idea is a winner no matter the season!  😀

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1 Comment (+add yours?)

  1. LC Aggie Sith
    Jul 31, 2011 @ 16:50:21

    You know what? My basil is STILL fresh! I love it!!!

    Reply

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