This creamy, herbaceous alternative to traditional hummus is great on veggie sandwiches or used a dip for chips and veggie sticks. We recommend you use large leaf Italian basil for this recipe as opposed to a more unusual variety.This recipe makes about 3 cups of hummus.
PREP TIME: 15 minutes
COOK TIME: 5 minutes
1 15-ounce can chickpeas, rinsed and drained
1 garlic clove, minced
Juice of 1 fresh lemon
1/4 cup tahini paste
2 cups packed basil leaves
Salt and pepper, to taste
Add the chickpeas and garlic to a food processor and blend until smooth, scraping down the sides of the bowl in between pulses.
Add the tahini and lemon to the puree and blend to combine. Add the basil and continue to blend until very smooth.
If necessary, while the machine is running, drizzle in some ice water to loosen the hummus. Season with salt and pepper.
Store refrigerated in a non-reactive, airtight container for up to five days.