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!
- 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
- 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.