Today’s recipe isn’t so much a recipe. It’s more of a template, that you can adjust and re-configure to your liking. Motivated by hunger but de-motivated by the heat to cook, I ended up making a really great hummus with what I had on hand, and figured I’d pass along my results to you. By the way, if hummus plus bread sounds too heavy, ditch the bread and dip raw veggie slices into this dip. That’s what I do and prefer.
If you’re bothered by the non-traditional ingredient list and the fact that I’m calling it hummus, feel free to rename it as a bean dip or whatever other moniker rocks your world.
Keep things flexible when making this. Since I didn’t have chickpeas handy (not to worry, I’m properly re-stocked now!), I used Great Northern beans, a white bean I happen to really like. I was also fresh out of tahini, so I used olive oil as the fat instead. There was a small bunch of farmer’s market basil I needed to use, plus some fresh, pungent garlic picked up recently from that same market that had yet to be put to work. A couple of fat cloves of that garlic really took this dip up a level in my opinion, but if garlic isn’t your thing, feel free to leave it out.
Green Herb Hummus
1 14-16 ounce can of Great Northern beans (or chickpeas or cannellinis) Basically, choose the light-colored bean of your choice
2 fat cloves of garlic
1 small bunch of fresh basil (or other herb of choice such as cilantro, parsley, sage)
1 Tablespoon (or less) of olive oil
Salt of choice to taste (I used Celtic sea salt. Full of minerals and has a robust flavor)
Water (if needed)
1. Drain and rinse beans.
2. Add all ingredients except for basil and water to a blender or food processor and mix, starting on a low setting, gradually increasing to a higher speed.
3. Once ingredients are fairly well-mixed, add in basil leaves and a tiny bit of water if needed to help facilitate the mixing process. Blend until smooth and creamy. Check and adjust seasoning and serve (or store, airtight, in the fridge.)