Basil Hummus

The basil and the pine nuts take the place of the tahini in the hummus.

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   DAILYGARNISH

   ·

   9 DAYS AGO
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   The days are getting shorter, the zucchini beasts are slowing down production, and even the neighborhood kids are already headed back to school, signaling the looming end of summer. Our basil plants however, don’t seem to notice that their days are numbered. This is high season for them, and they’ve made quite the romper room of their garden bed. The basil and the pine nuts take the place of the tahini in the hummus. A little tomato paste adds a touch of sweetness and the Tabasco just a little zest. This was a hit with everyone who tried it, so I hope you like it too. This is one of the best appetizer recipes i have made.

   
   

   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*

   1/4 cup olive oilUp to 1/4 cup water

   1/3 cup fresh lemon juice

   1 1/2 to 2 teaspoons salt

   Several dashes Tabasco

   1 teaspoon tomato paste
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   Sun-dried Tomato and Basil Hummus w/ Baked Pita Chips

   DIAMONDCHEF1

   ·

   3 YEARS AGO
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   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.)

   
   

   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, olive oil, lemon juice, 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.

   
   

   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.

   
   

   Source: SimplyRecipes - August 2011