Last weekend I found myself with a surplus of cooked chickpeas in my refrigerator. Elise Bauer (Simply Recipes) came to my rescue with her Basil Hummus. I love the beautiful green color, and I thought it was quite tasty and a nice way to change up hummus.
I followed the recipe and added the ¼ cup of water that Elise recommended. Mine turned out a little thinner than the way hers looked. I think it was because I used home-cooked chickpeas that had been frozen and defrosted. They may have contained more water than canned beans. I suggest making the recipe without the water, and then you can add some in if it needs it.
Elise uses 1 teaspoon of tomato paste. I happened to have some leftover tomato paste in the refrigerator to use. If you don’t have any, I think it would be fine without it.
Basil Hummus makes a great snack with pita chips!
(Adapted from Elise Bauer’s recipe on Simply Recipes)
Makes about 3 cups (It would be easy to cut in half.)
¼ cup pine nuts
2 cups basil leaves, packed (about 2 bunches)
3 cloves garlic
2 (15-ounce) cans garbanzo beans (chickpeas), rinsed and drained
¼ cup olive oil
1/3 cup fresh lemon juice
1½ – 2 teaspoons salt (try less if your canned beans are salty)
Several dashes of Tabasco
1 teaspoon tomato paste (optional)
1 – 4 tablespoons water, (optional; add if needed to thin the hummus)
1. Put the pine nuts in a small pan over medium heat. Cook them, stirring, until they start to brown. Remove from the pan to cool, and reserve a few of them for garnish.
2. Put the basil leaves in a food processor. Using a garlic press, squeeze the garlic cloves into the processor. Pulse until the basil is finely chopped.
Basil and garlic
3. Add the chickpeas, most of the pine nuts, olive oil, lemon juice, salt, Tabasco, and the tomato paste, if you’re using it, to the food processor. Process until the hummus is smooth.
4. Taste and adjust seasonings. Add salt or Tabasco, if needed.
5. Add the water if the hummus is too thick.
6. Put the hummus in a bowl. Drizzle with a bit of olive oil and sprinkle the reserved pine nuts on top. Serve with pita chips, pita bread, or crackers.