Basil Hummus

simplyrecipes.com

GratefulGirl64

Low carb all the way!

¼ cup pine nuts

2 cups sweet basil leaves, packed

3 cloves garlic, smashed then minced

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

¼ cup extra virgin olive oil

Up to ¼ cup water

⅓ cup fresh lemon juice

1 to 1 ½ teaspoons salt

Several dashes Tabasco

1 teaspoon tomato paste

* Several readers have asked about instructions using dry garbanzo beans instead of canned. I estimate that you will need about 1 1/4 cup of dried beans to make enough beans for this recipe. Soak them overnight in a pot covered by a couple inches of water. The next day, drain the water and add fresh water, again covering the beans by a couple inches. You might want to put a couple garlic cloves in the water for flavor. Bring to a simmer, and simmer on low heat for several hours, until the beans are tender but still whole. 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. note: Several readers have asked about instructions using dry garbanzo beans instead of canned. I estimate that you will need about 1 ¼ cup of dried beans to make enough beans for this recipe. Soak them overnight in a pot covered by a couple inches of water. The next day, drain the water and add fresh water, again covering the beans by a couple inches. You might want to put a couple garlic cloves in the water for flavor. Bring to a simmer, and simmer on low heat for several hours, until the beans are tender but still whole. 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.

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