There were a few snow flurries in the air when I drove to the airport this morning, but it’s fully summer in Austin so I’m slightly in climate shock. May is the Juneau month of Bozeman’s year: often overcast, windy, and with varying seasons of precipitation. It’s a test of patience waiting for the skies to clear and the trails to dry, but on the plus side, we can always count on actual summer to find us in June, unlike my hometown.
In anticipation of barbecues and picnic lunches, here’s a nice simple hummus recipe for your repertoire. Last week’s lemon and garlic version is perfect for spring, but for a slightly milder experience today’s recipe is a delicious option.
Crisp cucumber brings a refreshing lightness to the dip while maintain a fairly neutral flavor profile. Basil is my favorite herb to pair with cucumber, and it’s a great way to use up fresh herbs from the store or your garden, especially when you don’t quite have enough for pesto. No basil? Thyme or dill would be excellent here as well depending on the other items around the table.
This hummus is light and creamy, with pleasant flecks of green. Lovely as a standard dip, of course, but also a perfect addition to a wrap or sandwich for a packable lunch. A batch keeps several days in the fridge so make some for appetizers and use up the leftovers for lunches and snacks. It’s perfect as the spread for a dairy-free cucumber sandwich/wrap, paired with your favorite toppings and protein. Vegan? Add spinach and zucchini and some extra chickpeas. Vegetarian? Maybe include some egg or parmesan. Pescatarian? Include smoked salmon too. Omnivorous? Chicken or turkey is the perfect lean protein to use here. Wrap them all in bread or a tortilla rounded with a drizzle of Sweet Basil Balsamic Vinegar from Olivelle and you have a phenomenal lunch at your fingertips.
Whether you go for the simple snack or build up a wrap, this hummus is sure to please. Give it a whirl and let me know how you put it to use!
Cucumber Basil Hummus
Adapted from Vegan Family Recipes
1 (15oz) can chickpeas, rinsed and drained
1/2 large cucumber, diced (about 3/4 cup)
2 Tbsp tahini
2 Tbsp fresh lemon juice
1 Tbsp (Caramelized Garlic) olive oil
1/4 rounded tsp (Roasted Garlic) sea salt
1 large clove garlic, to taste
2-4 large basil leaves
- Add all ingredients to a food processor and process until smooth.
- Taste and adjust salt/herbs accordingly. If the hummus is too thick, add additional oil or cucumber.
- Drizzle with additional oil and serve with sliced veggies, pita, or crackers. (Also excellent in veggie or chicken wraps!)
- Store leftovers in the fridge for up to two weeks.