20 June 2011

Hummus Genovese

I love to whip up a quick hummus because it is so quick and easy and you can make all kinds of flavors. This is not a traditional hummus, of course, but you can’t find tahini in Italy. In this version, I use a handful of fresh basil, however, you can make it with any other herb, or roasted red peppers, or roasted garlic, or sun-dried tomato…the possiblities are endless! And seriously, this takes less than ten minutes to make.

Basil Hummus

1 can garbanzo beans, drained and rinsed
juice of ½ lemon
1 clove garlic
handful of fresh basil leaves
¼ cup Extra Virgin Olive Oil
Salt & pepper to taste
*Optional* dash of cayenne pepper

Put the garbanzo beans into a food processor and add the olive oil.

Add the garlic, basil and the rest of the ingredients to the food processor. 

Blend until smooth and creamy. 

If it is not blending easily, add some more oil and a little water. If the taste of raw garlic is too strong for you, you can quickly sauté the garlic in pan with olive oil until golden brown. Pour the garlic with all the oil into the processor and blend. 

Serve with a drizzle of olive oil, breadsticks and raw veggies.


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