It’s me… hummus… again.
But this is a summer-filled Lemon Basil Hummus. At least it wasn’t another granola recipe… which it almost was.
Inspired by Summer and ShanghaiSpice
1 can chickpeas (drained and rinse)
1 large handful of fresh basil leaves (some from your moms garden if possible-thanks mom)
Juice from half of a large lemon
2 tablespoons tahini
2 cloves garlic
Olive Oil (roughly 4 tablespoons)
Peel your chickpeas. Sorry I’m not sorry but this will make it taste infinity better and it really does not take that much time. Combine all ingredients plus 3 tablespoons water in a food processor. Add more olive oil, water or salt as needed. Tastes especially great with fresh tomatoes.