If you are growing basil this summer, usually by this time of year you have more than you know what to do with. I have been on such a basil kick this season that I just cannot get enough; I am adding basil to almost everything I make! Then it dawned on me that basil hummus would probably taste great, and it definitely did!
It is SO easy and the flavor is awesome, if you are a fan of fresh basil, you have to try this recipe.
Ingredients (all organic):
- 1 Can or 16 oz of garbanzo beans AKA chickpeas, drained and rinsed
- 1/2 Cup fresh basil leaves
- 1-2 Garlic cloves, depending on how much of a garlic presence you want
- 1.5 Tablespoons organic olive oil
- 1 Teaspoon of Bragg’s Liquid Aminos (or soy sauce if you prefer)
- 1/2 Teaspoon of balsamic vinegar or red wine vinegar (whichever you prefer/have on hand)
- Salt and Pepper to taste (optional)
- Lemon juice (optional)
Toss the beans, basil and garlic into a food processor and mix until ground up. Then add olive oil, vinegar and Bragg’s and process until it is to the desired consistency. Add salt and pepper and serve!
**If the hummus seems a bit dry, add a tad more of each liquid listed above, OR squeeze some fresh lemon juice in and process again.
This hummus is great with pita bread, carrots, crackers, spread over cucumbers, or eaten by the spoonful 😉 and it only takes about 3 minutes to make. Can’t beat that!