One of my favorite flavors of summer is basil. I could eat basil a million different ways, and you will definitely start to see basil recipes creep up on this blog, I adore Caprese salad and pesto sauce and just adding fresh basil to salads. Recently, I have branched out and come up with this gloriousness.
Basil Pesto Hummus.
Oh yes. Why not? Hummus is easy as pie to make and now that the weather is much more summerlike than springy, the last thing I want to do is make my house even hotter and muggier by making something in my oven. And that’s the beauty of hummus. You don’t even need a burner on your stove to make it. All you have to do is add your ingredients into a food processor and let it rip.
Really, basic hummus is chickpeas, tahini oil and sesame oil. What if you just replaced the tahini and sesame with pesto flavors of olive oil and basil?
Of course, another perk to hummus in general is it one food that I can still eat despite my recent stomach issues AND better yet it’s healthy. Hummus is full of protein from the chickpeas and good for you fat, in this case from olive oil. Both good things. And you know, with beach season right around the corner, I tend to care just a little bit more about that than when I am in blue bathrobe hibernation mode.
Presto! Hummus, all jazzed up with the flavors of pesto sauce without a stove and in less than five minutes.
- 1 16 ounce can of chickpeas rinsed and drained
- 4 tbs good quality olive oil
- 1 clove of garlic
- 40 fresh basil leaves
- 1 tbs dried basil
- salt and pepper
How to Make:
- Drain and rinse your chickpeas. Add to food processor. Pulse with one clove of pealed garlic until smooth and drizzle in 4 tbs of oil or as much oil as needed until you reach your desired consistency. Pulse into smooth.
- When your oil, chickpeas and garlic are all combined, add in your basil leaves. Pulse until combined.
- Add salt and pepper to taste.
- Serve with pita bread or pretzels, crackers and veggies. Enjoy!
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