Tag Archives: Hummus

Cucumber Basil Hummus

Posted by Lindsey @ Baking Bytes in Sauces and Frostings, Side dishes and tagged with , , ,

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.

Cucumber Basil Hummus {{Baking Bytes}}

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.

Cucumber Basil Hummus {{Baking Bytes}}

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.

Cucumber Basil Hummus {{Baking Bytes}}

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.

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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

Ingredients

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

Directions

  1. Add all ingredients to a food processor and process until smooth.
  2. Taste and adjust salt/herbs accordingly. If the hummus is too thick, add additional oil or cucumber.
  3. Drizzle with additional oil and serve with sliced veggies, pita, or crackers. (Also excellent in veggie or chicken wraps!)
  4. Store leftovers in the fridge for up to two weeks.
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Squash & Lemon Spiral Tart

Posted by Lindsey @ Baking Bytes in Baking, Breakfast, Celebration/Holiday, Entrée, Pastries, Pie, Sauces and Frostings, Side dishes and tagged with , , , , , ,

Springtime means lemon in my brain, so when I saw this spiral tart from Bunsen Burner Bakery I knew I wanted to incorporate that flavor. A lemon hummus seemed the perfect accompaniment to a series of veggies and I set out to test this hypothesis.

Squash & Lemon Spiral Tart {{Baking Bytes}}

The bright flavor of lemon is complimented by a generous amount of garlic. I opted to use my hefty supply Olivelle products but you can use standard varieties if needed. The turmeric lifts the yellow coloring up a notch which isn’t necessary for the tart but it’s beautiful for a party platter. You’ll have plenty of leftover hummus to enjoy on its own, and it provides a lovely creamy base for this tart without any additional sogginess.

Squash & Lemon Spiral Tart {{Baking Bytes}}

My trusty no-fail pie crust recipe is the base for this delicious dish. Since I don’t have a tart pan (something I should probably rectify, pronto) I used a standard 9″ pie plate, which works just fine. I love this pie crust recipe because it never gets over browned, but you can easily substitute your own go-to pastry here if you wish.

Squash & Lemon Spiral Tart {{Baking Bytes}}

The flaky pastry and crisp lemon flavor of the hummus blend beautifully into a base for all your veggies of choice. I chose zucchini, carrot, summer squash, and eggplant, but feel free to use whatever you have laying around the kitchen that you can slice with a mandolin. You’ll want veggies thin enough to bend, but no thinner. On my mandolin I used the thinnest setting for the carrot and the next one up for the rest of the vegetables, but definitely do a test slice to see what makes sense for yours.

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Concentric rings of vegetable goodness are pleasing to the eye and the tongue. Finished with a bit of rosemary (or your favorite herb) for a spark of flavor and a pretty garnish, this tart is a prefect addition to your next brunch. This tart is inherently vegan (presuming you use a vegan pie crust) but for the rest of us a sprinkle of goat cheese is the perfect topping for each piece. To round out the meal, I enjoyed mine with a side of eggs and fruit.

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This tart would be sure to please at a Mother’s Day brunch, or to brighten any regular day too. If you have any leftovers, they are excellent cold or reheated in the oven, so be sure to enjoy every last bite!

Squash & Lemon Spiral Tart

Inspired by Bunsen Burner Bakery
Makes one 9″ tart

Ingredients

pastry for a single-crust pie

1 medium zucchini
1 small eggplant
1 small yellow squash
3 large carrots
1 Tbsp (Caramelized Garlic ) olive oil

1/2 cup lemon garlic hummus (below)

1-2 tsp fresh rosemary or other herb

lemon garlic hummus (adapted from Well and Full)
1 can chickpeas, rinsed and drained
3 Tbsp (Caramelized Garlic or Sicilian Lemon) olive oil (I used 2 Tbsp Garlic and 1 Tbsp Lemon)
2 Tbsp tahini
1-3 cloves garlic (depending on if you’re using infused oil)
zest and juice from 1 large lemon
1/2 tsp (Garlic) salt
1/4 tsp ground turmeric
freshly ground black pepper, to taste

Directions

  1. Make ahead: add all hummus ingredients to a food processor, starting with half the lemon juice, and process until smooth. Taste and add additional lemon juice (for flavor) or oil (for consistency) as needed. Refrigerate until ready to use.
  2. Gently lay pastry in a 9″ pie plate or tart pan. Trim and crimp the edges, as desired. Refrigerate pastry for 15 minutes.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Prick pastry generously all over with a fork (or use pie weights if you prefer) and bake for 15 minutes. Set aside to cool while you prepare the veggies.
  5. Use a mandolin to thinly slice all the veggies. (On mine I used setting 2 for the squash and eggplant, and setting 1 for the carrots.) Add all the slices to a large bowl and use your hands to gently toss in olive oil. Don’t add too much oil because the eggplant likes to soak it all up!
  6. Retrieve the pastry and spread 1/2 cup of hummus evenly along the bottom.
  7. Starting from the outside, layer the strips of veggies in whatever order you like; I opted for a repeating pattern of concentric circles but it’s totally up to you.
  8. Spray with olive oil (or lightly brush it on) and sprinkle with rosemary or herb of choice.
  9. Bake for 45 minutes or until vegetables are tender and starting to crisp, and crust is a golden brown. If necessary (it wasn’t for me) you can cover the crust edges with foil if they are browning too quickly.
  10. Serve warm, optionally topped with goat cheese. Goes great with a side of eggs and fruit!
  11. Store leftovers in the fridge. I suspect it’d last about 3 days but I can’t confirm because we ate it all before then. Enjoy chilled or reheat in the [toaster] oven at 300 degrees Fahrenheit for 10 minutes.