And I know, pesto and all that, but joyfully you can also use it to make a rocking great hummus. Adding basil to a regular hummus recipe will work just fine, but if you have the time to make a few roasted tomatoes…well, that is just plain summertime hummus heaven. I have been known to serve this and only this to the Southern husband for supper. Okay, I gave him some pita chips and celery to go with it. He didn’t look too deprived.
Yes, that is a surfboard on my kitchen counter. With candles on it. Long story. In the meantime, the next time you get a hummus hankering, try this summertime version. There’s always room for hummus!
Serves: about 1½ cups hummus
- 2 plum tomatoes, quartered
- 1 tablespoon olive oil
- 1 cup fresh basil leaves
- 1 15-ounce can chickpeas, rinsed
- 1⁄4 cup olive oil, plus more for serving
- 1 teaspoon ground cumin
- kosher salt
- I clove garlic (optional - this will give the hummus a bit of a bite!)
- 1. Preheat oven to 450. Toss tomatoes with 1 tablespoon olive oil and roast until softened and starting to blister, about 30 minutes. Cool.
- 2. In a food processor, puree the chickpeas, tomato, basil, oil,cumin, a pinch of salt and garlic (if using) until smooth and creamy.
- 3. Add 2-3 tablespoons water as necessary if you like your hummus creamier. I always do!
- 4. Transfer to a bowl. Drizzle with olive oil before serving.