I love hummus. It's one of the things I really missed being able to eat during the last year of living in Swaziland. Sure, I could find hummus occasionally in the store, but the chances of it being labeled "gluten-free" were slim to none. And without a food processor, I couldn't even make my own at home. The same was true of pesto. I love the taste of pesto, but the availability of pesto, period, was very limited, much less pesto that did not include cheese.
That's why this recipe is so amazing. It combines the wonderful, creamy texture of hummus with the fresh, bursting flavor of basil into something that you will not be able to stop eating. It even packs a nice protein punch from the chickpeas and sesame tahini. We ate this smeared onto our gluten-free breadsticks at an Italian dinner, and it was the perfect complement to the pasta and salads we were eating. But I imagine this would be equally delicious spread into a sandwich, or eaten alone with chips. Try adding different herbs in place of the basil if you have a different favorite!
Thanks to my cousin Erin for sharing her amazing recipe for this blog!
Creamy Basil Hummus
1 15 oz. can garbanzo beans, drained and rinsed1 green onion (just the green part, not the white part), chopped
1/8 cup plus 1 tsp. olive oil
1 tsp. sesame tahini
1 large garlic clove (or more to taste), put through the press
A handful of fresh basil leaves
juice from half a lemon
A tablespoon of water (only for thinning)
Salt to taste (optional, I put a dash in last time)
Toss all of the ingredients in a food processor. Process until smooth.
Note: I usually had to add about a tbsp of water so that it will process well. It lasts a little less than a week in the fridge. Also, I think the "handful of basil" is probably about one of those 3/4 oz. packages of fresh basil you can buy at the store. I just keep tasting it until I feel like it's the right amount of basil and garlic.