Basil Hummus

From inthekitchenwithkath.com

(Adapted from Elise Bauer’s recipe on Simply Recipes)

Makes about 3 cups (It would be easy to cut in half.)

¼ cup pine nuts

2 cups basil leaves, packed (about 2 bunches)

3 cloves garlic

2 (15-ounce) cans garbanzo beans (chickpeas), rinsed and drained

¼ cup olive oil

1/3 cup fresh lemon juice

1½ - 2 teaspoons salt (try less if your canned beans are salty)

Several dashes of Tabasco

1 teaspoon tomato paste (optional)

1 – 4 tablespoons water, (optional; add if needed to thin the hummus)

1. Put the pine nuts in a small pan over medium heat. Cook them, stirring, until they start to brown. Remove from the pan to cool, and reserve a few of them for garnish.

2. Put the basil leaves in a food processor. Using a garlic press, squeeze the garlic cloves into the processor. Pulse until the basil is finely chopped.

3. Add the chickpeas, most of the pine nuts, olive oil, lemon juice, salt, Tabasco, and the tomato paste, if you’re using it, to the food processor. Process until the hummus is smooth.

4. Taste and adjust seasonings. Add salt or Tabasco, if needed.

5. Add the water if the hummus is too thick.

6. Put the hummus in a bowl. Drizzle with a bit of olive oil and sprinkle the reserved pine nuts on top. Serve with pita chips, pita bread, or crackers.