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

You’ll need:

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)

Salt

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.