Take the appeal of vibrant summer pesto and churn into a hummus that you can enjoy all year round! Recipe by Dreena Burton.
cup cooked chickpeas (garbanzo beans) (rinse and drain if using canned)
Tbsp freshly squeezed lemon juice
clove medium clove garlic
tsp sea salt
Tbsp extra-virgin olive oil
freshly ground black pepper to taste
cup (packed) fresh basil leaves
cup pine nuts (little generous), lightly toasted then cooled
Tbsp water (use less/more to thin as desired)
In a food processor, combine the chickpeas, lemon juice, garlic, tahini, olive oil (start with 2 – 2 ½ tbsp), salt, pepper, basil leaves, and about ½ the amount of pine nuts.
Purée until smooth, scraping down the sides of the bowl several times and adding a little water at first, then more if desired to thin it, and additional olive oil for a richer taste, if desired.
Once smooth, add the remaining pine nuts, and process lightly to break up the nuts but not fully incorporate.
Serve with breads, tortilla chips, or raw veggies, or use in wraps or on pizzas!