You will want to put this on everything!
Traditional hummus gets a flavor boost from fragrant basil to create this delicious twist on the popular dip. The basil and the pine nuts take the place of the tahini in the hummus then the little tomato paste adds a touch of sweetness.
Hummus is one of those any excuse snacks.
Work running into your lunch break? Hummus. Need something quick to grab between running kid errands? Hummus. Need an afternoon pick you up snack? Hummus. Don’t have time to make dinner? Throw some veggies and chicken into the oven and bake it covered in, you guessed it – hummus, too.
- ¼ cup pine nuts
- 2 cups sweet basil leaves, packed
- 3 cloves garlic, smashed then minced
- 2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained*
- ¼ cup olive oil
- Up to ¼ cup water
- ⅓ cup fresh lemon juice
- 1½ to 2 teaspoons salt
- 1 teaspoon tomato paste
- 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.)
- 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 and tomato paste. Pulse several times, for several seconds each time, until the hummus is smooth. Add more salt or lemon juice to taste. Add water to the point of desired consistency.
- To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or rustic bread.