Name: Basil Hummus
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 1/4 cup pine nuts -; 2 cups sweet basil leaves, packed -; 3 cloves garlic, smashed then minced -; 2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained (see Recipe Note) -; 1/4 cup extra virgin olive oil -; Up to 1/4 cup water -; 1/3 cup fresh lemon juice -; 1 to 1 1/2 teaspoons salt -; Several dashes Tabasco -; 1 teaspoon tomato paste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Basil Hummus

1. 1/4 cup pine nuts -

2. 2 cups sweet basil leaves, packed -

3. 3 cloves garlic, smashed then minced -

4. 2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained (see Recipe Note) -

5. 1/4 cup extra virgin olive oil -

6. Up to 1/4 cup water -

7. 1/3 cup fresh lemon juice -

8. 1 to 1 1/2 teaspoons salt -

9. Several dashes Tabasco -

10. 1 teaspoon tomato paste -

How to cook deliciously - Basil Hummus

1. Stage

Toast the pine nuts: Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)

2. Stage

Process the ingredients: In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the rinsed and drained garbanzo beans, most of the pine nuts, lemon juice, olive oil, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.

3. Stage

Serve: To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or rustic bread.