I have a little basil plant that is somehow flourishing inside my apartment, despite not having a great deal of sunlight or regular water. Every day its lush greenness is calling to me, inspiring me to create new recipes containing its aromatic leaves. Tonight’s creation was basil hummus.
This hummus has a huge burst of flavor from the basil, parmesan and pine nuts, and the creaminess from the chickpeas and tahini. And it couldn’t be easier to make.
I served this with toasted ciabatta slices, but the possibilities are endless. Enjoy!
Basil Hummus
Ingredients
- 1 can chickpeas, drained and rinsed
- About 10 large basil leaves
- ¼ cup grated parmesan
- 3 tablespoons tahini (I bought mine at Trader Joe's)
- 1 tablespoon lemon juice
- ½ tablespoon olive oil
- 1 tablespoon toasted pine nuts
- A pinch of salt
Instructions
- Add all of the ingredients to a food processor and blend until smooth. Add additional salt to taste.
- Serve with a drizzle of olive oil, a sprinkle of pine nuts and more fresh basil.
Flavored hummus is a great idea. My favorite delivery vehicle would have to be pita chips, with baby carrots running a close second.
You might also like it on a sandwich as a spread!
This one looks so tasty! My basil plant is hanging in there, so maybe I’ll be able to use it in this recipe!
Yes, all you need is a handful of leaves to give it that wonderful basil flavor!