Basil is best in summer. Its sweet and peppery flavor is exceptional when featured in pesto, salads, and pasta dishes. One summer, I added basil to my homemade hummus on a whim, and now this recipe is a staple for summer snacking.
- 1 medium lemon
- 1 cup of packed basil leaves, with stems removed
- 1 clove garlic, finely minced (optional)
- 1 15oz can chickpeas, drained, with liquid reserved
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/4 cup tahini
- 1/2 cup olive oil
- Using a microplane or fine grater, zest the lemon. Cut in half and squeeze out the juice. Strain the juice to remove any pulp and seeds.
- Add lemon juice, lemon zest, basil, garlic, chickpeas, salt, smoked paprika, and tahini into a high powered blender or food processor. Secure lid and blend while slowly pouring in the olive oil. Blend until desired consistency is reached. If the mixture seems too dry or thick for your taste, add a small amount of reserved chickpea liquid and continue blending.
- Scoop mixture into small serving bowl and garnish with a drizzle of olive oil, sprinkled smoked paprika, or additional basil sprigs.
Makes about 2 cups of hummus.