Its been awhile since I have participated in Weekend Herb blogging, so I have decided to ease into it with something easy but rewarding. This hummus features basil and was inspired by a rather expensive version I bought at the grocery store. What makes this dip a hummus is that it is has a pureed bean and oil base – but other then that it is really quite different. It’s a great dish because it can be fancied up or served casual, sort of like the perfect pair of shoes.
This week’s Weekend Herb Blogging is being hosted by Nandita of the Saffron Trail. Her blog comes to us all the way from India – that has to be the greatest thing about the blogging community, it really brings the term small world to life. I can tell you know that after a quick perusal of her blog I have put her baba ganouj on my to try list.
[print_this]Basil and White Bean Hummus:
1 can of white beans (kidney, or cannelinni are nice)
a handful of fresh basil
1 clove of garlic
1 package of goat cheese (~150g)
salt and pepper
Put garlic in the food processor and pulse until minced. Add in basil, beans and goat cheese and Belinda until combined. With the food processor running stream in olive oil until it is the consistency of hummus. Adjust seasoning. Garnish with fresh basil and serve with pita or veggies.[/print_this]