Yields
6 servings
Take the appeal of vibrant summer pesto and churn into a hummus that you can enjoy all year round! Recipe by Dreena Burton.
ADVERTISEMENT
ingredients
2
cup cooked chickpeas (garbanzo beans) (rinse and drain if using canned)
3
Tbsp freshly squeezed lemon juice
1
clove medium clove garlic
1 ½
Tbsp tahini
½
tsp sea salt
2 ½
Tbsp extra-virgin olive oil
freshly ground black pepper to taste
½
cup (packed) fresh basil leaves
¼
cup pine nuts (little generous), lightly toasted then cooled
2
Tbsp water (use less/more to thin as desired)
ADVERTISEMENT
directions
Step 1
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.
Step 2
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.
Step 3
Once smooth, add the remaining pine nuts, and process lightly to break up the nuts but not fully incorporate.
Step 4
Serve with breads, tortilla chips, or raw veggies, or use in wraps or on pizzas!