Basil Hummus

I don't know about you, but for me this summer is just right. A little rain, some sunshine, every now and then wonderful thunderstorms rage (I love them), and the plants all around are grateful for all of it. And I'm grateful too, because thanks to this weather I'm not snacking on heavy, unhealthy things, but enjoying fruit and salads.

Some time ago I discovered hummus, and I wish I had tried it sooner. It's a perfect, healthy and simple spread for bread, but also a dip for veggies or something to serve with crackers on soccer nights.

Basil Hummus

I've made this hummus several times already, both with dried chickpeas that I soaked for a long time and with canned chickpeas. Both ways are good. If you want to use dried chickpeas, you will need about 1 and ¼ cups.

Instructions - Basil Hummus:

Toast the pine nuts in a dry skillet until golden.

Put the basil leaves and garlic in a tall container, then blend them lightly with an immersion blender. Add the chickpeas, most of the pine nuts, olive oil, lemon juice (you can add less at first and add more at the end to taste), salt, tomato puree and a little Tabasco. Blend everything until smooth. If needed, adjust the seasoning by adding more Tabasco, salt or lemon juice. If the spread is too thick, add water until you reach the right consistency.

Transfer to a bowl, drizzle with a little olive oil, sprinkle with a few pine nuts and serve.

Enjoy!

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