Homemade Vegan Basil Hummus

Simple Fresh Basil Hummus Dip, easy to make and with all the flavor's of the herbs and garlic. Serve with breads or pita bread.
Ingredients
1/3 Cups Chickpeas - soaked overnight
¼ Cup Fresh Basil leaves
15 Fresh Mint leaves
2 Tablespoons Tahini Paste
1 Tablespoons Fresh Lime Juice
1 Clove Garlic
2 Tablespoons Olive Oil
1 Tablespoon Grated Parmesan Cheese
Salt To Taste
1 Tablespoon Ice Cold Water 

Method

Drain the chickpeas from the water in which cooked/ canned (reserve a teaspoon full of cooked chickpeas for garnish) and process in the food processor along with the garlic till coarsely ground.

Add basil, mint, tahini paste and parmesan cheese. Add half the olive oil, half the lime juice and a little salt. Run the processor. Add chickpea water gradually as you process till you get the consistency you need, which is of a paste with all the ingredients well ground. Add only as much water as is needed to grind the hummus as required.

Taste after grinding the ingredients and add more oil, lemon juice or salt as you prefer. Drizzle with olive oil, garnish with reserved basil leaves. 

Serve with warm pita bread or make a sandwich and enjoy!!

Labels: Dipping Sauce, Sauces, Chickpeas, Basil, Mint, Tahini, Lime Juice, Parmesan Cheese, Middle Eastern, Homemade, Vegan

Pico de Gallo/Fresh Mexican Salsa#SundayFunday

Pico de Gallo is also known as, Salsa Fresca or Fresh Mexican Salsa. Pico de Gallo taste delicious when made with fresh ingredients and firm & ripe tomatoes.

Ingredients
250 Grams Tomatoes - de seeded & diced
1 Spring Onion - finely chopped
1 Medium Onions - chopped
2 Tablespoon Chopped Coriander Leaves
1-2 hot peppers (to taste), finely minced
A Jucie of One Lemon
1 Garlic cloves - minced
Sea Salt to taste
1 Teaspoon Extra Virgin Olive Oil

Method

Place all the chopped veggies into a large mixing bowl. s Squeeze the juice one lime into the salsa. Taste then add more lime juice accordingly. Sprinkle with salt, drizzle olive oil.
Toss it well so that all the flavor mingle together. Stir well. Sprinkle a little coriander leaves and Enjoy!!

Serve with tortilla chips or your favorite meal.
It is delicious spooned over scrambled eggs, pot roast or even toast!
My Notes

To keep Pico de Gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.

Labels: Salads, Tomato, Onion, Lime Juice, Mexican, International Cuisine, Sunday Funday

Welcome to another Sunday Funday. Our theme this week is Salsa. Our host is Camilla from Culinary Adventures with Camilla. 

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Grilled Corn Mango Salsa  by Sizzling Tastebuds
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
• Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
• Roasted Jalapeño Salsa by Karen's Kitchen Stories
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm