I didn't discover other herbs like basil until my mid 20s, since then forgetting about ol oregano.
I decided to bring the spicy, bold herb back, combining it with a sweeter and smoother basil in dip form. It turns out Oregon oregano is super mild, especially compared to Greek oregano. Almost the entire bunch of oregano was used for this batch of hummus, which seems like a lot but the herb was just that mellow. Overall, I really enjoyed the aromatic qualities of this hummus, plus I am sick of all the boring store-made flavors :-) This hummus was consumed with freshly made whole wheat pitas and beer braised lamb that Andy made. *delicious*
Fresh Oregano-Basil Hummus
- 2 cups of chickpeas (I prefer mine from scratch but you can use one 16 oz can in a jiffy)
- Reserved bean liqueur from boiling or can
- 1 clove garlic, minced
- 1/2 bunch chopped fresh oregano leaves (use more/less depending on strength) reserving a few leaves for garnish
- 1/2 bunch chopped fresh basil leaves
- 2 tablespoons tahini
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon or less of salt
In a mini food processor blend garlic, herbs, tahini, olive oil, salt and lemon juice until fairly smooth. Add chickpeas and continue to pulse until smooth, adding extra bean liqueur until the desired consistency is reached. Serve in a bowl, drizzle with extra olive oil and garnish with oregano.