Summer Basil Hummus

Summer Basil HummusI find that there is something so incredibly therapeutic about the smell of basil and for good reason. Basil contains aromatic essential oils which are responsible for giving basil its oh-so-wonderful aroma. Also let’s not forget about the antioxidants found in basil plants, particularly phenolics which are also present in teas, fruits, vegetables, and other herbs. Enjoy this on your pita bread, chips, or veggies. I sometimes even spread some on a sandwich to give it a little extra KICK.

Prep time: 10 minutes
Total time: 10 minutes
Yield: Roughly 1 1/2 cups

1 (15-ounce) can chickpeas, aka garbanzo beans
2 garlic cloves, minced
Juice of 1 medium lemon
1/4 cup tahini
2 tablespoons olive oil, plus some for serving
2 packed cups of basil leaves
1/2 to 1 teaspoon salt, depending on your taste
Cold water (about 2 to 3 TBSP)
Black pepper to season
Fresh basil leaves for garnish

1) Rinse and drain chickpeas. Add the chickpeas to a food processor along with the garlic. Process for several minutes scraping the bowl as necessary. Continue until chickpeas are pulverized.
2) Add the tahini and lemon juice to the chickpeas and process for 1 minute.
3) Add the olive oil, basil, and salt to the chickpea, tahini, and lemon juice mixture. While the machine is running, slowly pour in cold water 1 TBSP at a time to loosen the mixture. I worked in increments of 30 seconds until the desired consistency was achieved.
4) Spread hummus in a shallow bowl. Drizzle with olive oil and season with black pepper and fresh basil.
5) Keep refrigerated for up to one week.

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