Monday, February 9, 2009

Tomato and Basil Hummus

Here's a recipe I'm eager to try after buying (and enjoying) a small container at TJs.

Tomato Basil Hummus
By cybele pascal
Created May 23 2007 - 11:19am

(Vegetarian [0], Vegan, Gluten-Free)

When you make your own from scratch you can be sure to use a heart-healthy monounsaturated fat, such as olive oil rather than the mystery "vegetable oil" found in most store bought hummus. So take the extra two minutes to whip up fresh, all natural and preservative-free hummus for your kids.

1 small clove garlic (make sure it's not overly pungent, some garlic is very strong)

2/3 cup diced organic tomatoes (try Muir Glenn [1])

1 15 oz can organic chickpeas, drained

1/4 cup tahini

4 tsp. organic tomato paste

3 Tbsp. extra virgin olive oil

3 Tbsp. lemon juice

1/4 tsp. cumin

1/4 tsp. kosher salt to taste (some brands of canned chickpeas have a lot of salt already added, so taste first)

2 Tbsp. chopped basil

Puree garlic in food processor. Add tomatoes, puree. Add chickpeas, tahini, tomato paste, olive oil, lemon juice, and cumin. Puree until smooth. Taste and add salt if necessary. Add basil and puree. Serve in a bowl surrounded by mini carrots, sugar snap peas, sweet cherry tomatoes, cucumber spears, pita triangles, etc.

Makes 2 cups.

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