Makes 3 c
- 1/4 c pine nuts
- 2 c basil leaves, packed
- 3 cloves garlic, minced
- 2 15 oz cans garbanzo beans, rinsed & drained
- 1/4 c EVOO
- 1/4 c water
- 1/3 c fresh lemon juice
- 1 1/2 -2 t salt
- Several dashes hot sauce to taste
- 1 t tomato paste
Heat pine nuts in sm skillet on med high heat. Stir when they start to brown. When most have browned, remove & put into bowl to cool. (Reserve a few for garnish).
Place basil leaves in food processor with garlic. Pulse until finely chopped. Add rinsed garbanzo beans, oil, water, lemon juice, salt, most of pine nuts, hot sauce & tomato paste. Pulse several times for several times each time until hummus is smooth. Add more hot sauce, salt, lemon juice to taste.
Place in bowl & drizzle a little oil over it. Sprinkle with the reserved pine nuts. Serve with pita wedges or crackers.