If your basil plant has grown large enough to eclipse the sun, your first instinct might be to make pesto. But what if you don’t like pesto? Or what if you’ve made pesto, and you’re still living in the shadows of your herb garden?
This hummus recipe, from The Dirt Detox by Jenni Hulburt, is a more creative way to use your basil. It’s simple to make, and it’s more versatile than pesto.
Bring it to lunch as a dip for your carrots or pretzels, or use it as a sandwich topping. Slather some on a cracker and top with tomato and mozzarella for a bite-sized Caprese salad. Maybe even try a little bit atop your pizza slice. (If you do, let us know how it tastes. We think it will be delicious.)
The kale adds colour and nutrients, but not much flavour. The basil rules this hummus, but if you like it enough to grow it at home, you’ll like this recipe.
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Kale Basil Hummus
Recipe from The Dirt Detox by Jenni Hulburt
What you’ll need:
2 cups garbanzo beans (chick peas), cooked
1/4 cup olive oil
1/2 cup fresh basil leaves
1 cup kale
1 tablespoon tahini (or almond butter)
Pinch of sea salt, to taste
Water, for consistency
How to make it:
Add all ingredients to food processor of high powered blender and process until smooth – may need to add water for desired spreadable dip consistency.
