Garden Fresh Basil Hummus Food

BASIL HUMMUS

Steps:

• Toast the pine nuts: 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.)
• Process ingredients in food processor: 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.

GARDEN FRESH BASIL HUMMUS

Steps:

• Drain the chickpeas.
• In the bowl of a food processor add the chickpeas, tahini, basil leaves, zest and juice of the lemon, garlic powder, kosher salt, pepper and red pepper flakes. Process until smooth.
• With the food processor running, slowly add the olive oil. The hummus should be thick, smooth and creamy. Scrap down the hummus in the food processor if necessary.
• Season to taste.
• Put basil hummus in a serving bowl and garnish with a lemon wedge and basil leaf if desired. Serve with veggies, pita chips and bread sticks.

BASIL HUMMUS

Steps:

• Put all ingredients in a blender.
• Blend until the mixture has the texture of a puree.
• Serve in a bowl.
• Reserve a few basil leaves to decorate and drizzle with olive oil.