Monday, April 15, 2013

Recipe: Lemon Basil Hummus

One of Chef Alexa's most popular artisanal appetizers, this classic Middle-Eastern dip is a snap to make and showcases the fresh, bright flavors of lemon and basil.

Lemon Basil Hummus

  • 1 can (15 oz) garbanzo beans (a.k.a. chickpeas)
  • 1½ cup loosely packed basil leaves
  • 2 cloves garlic, peeled
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1/4 tsp ground black pepper
  • 1 tsp soy sauce

Drain the chickpeas, reserving 1 tablespoon liquid.  Rinse with cold water and drain well in a colander. For an extra-silky texture, slip the skins off the chickpeas by rolling a few at a time very gently between your palms.

Place the chickpeas, basil, garlic, lemon juice, oil, black pepper and soy sauce into a food processor. Cover and pulse until the mixture is smooth, adding the reserved liquid if necessary. Serve with quartered pita bread or fresh vegetables for dipping.

Meet Us: Kenny Hackney

Kenny has been our go-to guy at Comcast, helping us with the setup of our telecommunications system at the new office location. He grew up in Columbus, graduating from East in ’99 - he's also Sam's nephew! Growing up in Columbus he ate a lot of Lemleys' smoked meats; the pulled pork is his absolute favorite. 

Kenny lives in Fishers with his wife Kate and son Owen; his mom, Sue LaMaster, still lives in Columbus. He currently coaches Travel Baseball for Hamilton Southeastern - this will be his 8th season coaching, first with the 13-yr-old age group and HSE.  

Kenny works in Telecommunications for Comcast, providing internet, television, and phone services to small/medium businesses in Central Indiana. If you need any of these services, you can reach Kenny at (317) 430-6828 or email

Artisan Appetizers

Our April Special Offer
Book by April 30 to receive a 50% discount!

Shrimp shooters
Chopped shrimp and fiery cocktail sauce in individual shots with lime wedges

Fresh fruit display
A feast for the eyes including strawberries, kiwi, grapes, oranges, golden pineapple and seasonal melon with cinnamon honey fruit dip

Mediterranean dip assortment
Lemon-basil hummus, babaganoush, and Lebanese garlic dip with carrots, celery, and pita chips

Beer cheese and handmade pretzel bites
Zesty cheese dip served with fresh, handmade pretzel bites, carrots, and celery sticks

Blackberry and sweet chili glazed meatballs
With Chef Alexa’s famous sauce

Chicken satay
Moist chicken on skewers with a zesty peanut sauce for dipping

Candied bacon on a stick
All of the deliciousness of the world—on a stick

Sweet tea and fruited water station

Hard plastic plates with flatware

Minimum of 50 guests

40.00 each guest
20.00 half price special offer if booked by April 30
Pricelock guaranteed

The Fine Print
Prices subject to change without notice
Service staff on-site for two hours of direct service
20% Service charge will be added to final invoice
Travel charge may apply to events more than 40 miles from Lemleys’ Catering Commissary
Pricing subject to change without notice

300.00 books the date for Monday through Wednesday.
500.00 books the date for Thursday and Friday.
1000.00 books the date for Saturday and Sunday.