Adapted from a recipe seen at kathysvegankitchen.com
If you ever have an abundance of garden basil... you know it happens... this recipe provides a unique opportunity to shine. Many people make delicious pesto. If you're not a big fan of pesto, though, you may want to try this delicious alternative. Enjoy!
Ingredients:
· 2 15 ounce
can Chickpeas - drained
· 2 cups fresh
basil (generously packed cups)
· 4 cloves garlic
· 1/2 cup olive oil
· 1/2 cup tahini
· 6 tbsp lemon juice
· salt & pepper to taste
Preparation:
My preferred tool for making hummus is a stick blender.
First, drain the chickpeas, but don't rinse. Add the chickpeas and the remaining ingredients to a pot of choice.
Blend for about 2 minutes and add olive oil or more lemon
juice to achieve a consistency you like and everything is smooth. Using a
spatula, scrape down the sides to insure hummus uniformity as you blend.
Serve with dipping items such as carrots, cucumbers, peppers (reds are great) or even a few chips or crackers. Get creative with your plating and watch your hummus be the hit of the party!
Blessed be… and happy cooking!
Chef Michael R