Basil Pesto Hummus
My family calls hummus “bean dip.” Roasted red pepper hummus is red bean dip. Basil pesto hummus is green bean dip. I know. Bless. Whatever they call it, hummus is a favorite here. We snack on it with pita chips and make fantastic sandwiches and roll-ups. Spread some on top of grilled chicken and you’ve got yourself some yummlies.
Homemade hummus tastes much better than store bought. If you have the ingredients on hand for other dishes, it’s cheaper too. We usually have EVOO, garlic, and tahini. Chickpeas are less than a buck a can. No magic involved in this either. Hummus is super easy to make.
Oh, and fresh basil is so freaking easy to grow, y’all. A small plant purchased in the spring for a couple of dollars will yield a huge amount of basil. I have a small potted herb garden in my office. I adore having ready access to fresh herbs. The basil continues to be the most prolific plant. That’s fine by me on accounta I love blackberry basil lemonade (with vodka natch) and blackberry basil jam too.
A food processor makes for light work. If you don’t have one, use a blender. Before I found a food processor at a thrift store, that’s what I did. The chickpeas are much easier to handle in a blender if they’re hot. I suggest a few minutes in the microwave.
Hope you enjoy this simple, tasty bean dip!
15 ounce can chickpeas
2 cloves garlic (fresh or jarred)
2 tablespoons tahini
juice from 1/2 lemon
at least 15 basil leaves (more or less according to taste)
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 cup olive oil
Drain the chickpeas. Place them in food processor. Pulse until finely chopped.
Add everything else to the food processor. Pulse until smooth.
If the hummus is too thick, add a little more olive oil and pulse again.
I served the hummus pictured above with Primizie gouda & garlic crispbreads.