So at the beginning of the summer, I planted myself some little basil plants...and as the following pictures will explain, I now have myself some little basil trees! I've been making tons of hummus every week with the fresh basil and other fresh herbs, but I just can't seem to use enough to make a dent! In an attempt to find other ways to use up the basil, I decided to make me some basil oil.
Hummus, cucumber and basil oil open face sandwich
I've never really made herb oils before, but I've seen them made so I just kind of "wung" it and this is what came about. I know the "proper" way to make basil oil is to strain it a bunch of times until you just have a clean, basil flavored oil with no bits of basil, but I wasn't patient enough to go through with that.Basil Oil
Makes about 1/3 of a cup
2 or 3 hand-fulls of fresh basil leaves
1/3 to 1/2 cup of extra virgin olive oil
Using a blender or food processor, blend the heck of the basil and oil for a few minutes and then strain once or twice through a fine mesh sieve.
Hummus with fresh Herbs
1 can (15 oz.) garbanzo beans, drained and rinsed
2-3 tablespoons tahini
3 tablespoons lemon juice
4 or 5 cloves roasted garlic
Up to 1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional)
A hand-full of fresh herbs, such as: basil, thyme, oregano, rosemary
Salt and pepper to taste
Cold water to reach desired consistency
In a food processor, combine all ingredients except water. Process until mixed, and then slowly add the water in small installments until the desired consistency is reached.
Basil!!
I have been perfecting the above hummus recipe for about a year now, and I've finally come up the a recipe that I just absolutely love...store bought hummus just doesn't cut it any more!! And to push the idea of affordability, making your own hummus is much cheaper than buying it!
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