A bright green, herby take on the classic dip.
Our basil plants, however, don’t seem to notice that their days are numbered.
This is high season for them, and they’ve made quite the romper room of their garden beds.
Simply Recipes / Elise Bauer
I’ve been dreaming about this basil hummus for weeks now.
It sort of makes sense, doesn’t it?
Like a cross betweenhummusandpesto.
Simply Recipes / Elise Bauer
The basil and the pine nuts take the place of the tahini in the hummus.
A little tomato paste adds a touch of sweetness and the Tabasco just a little zest.
This was a hit with everyone who tried it, so I hope you like it too!
Soak them overnight in a pot covered by a couple inches of water.
You might want to put a couple garlic cloves in the water for flavor.
Remove any foam that bubbles to the surface during the cooking.
Drain the beans and proceed with the recipe.
For even faster beans, make them in a pressure cooker.
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.
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.
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, orrustic bread.
