- 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 oil
- Up 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
- Heat the pine nuts in a small skillet on medium high heat. Stir them 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.
You may also like
Vegetable Soup with Sweet Basil Soup au Pistou— a wonderful vegetable soup recipe with fresh tomatoes, leeks, potato, onion, celery, zucchini, green beans, carrots, and basil. Caprese Corn Salad Fresh corn and tomato salad with fresh corn, garden tomatoes, basil, Mozzarella, scallions and a vinaigrette. Bruschetta with Tomato and Basil Bruschetta with tomato and basil. Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread. Mozzarella and Tomato Skillet Pita Pizzas Quick and easy caprese pita pizzas, cooked in a skillet! With tomatoes, mozzarella, basil, and pita bread.