Our basil plants however, don’t seem to notice that their days are numbered. This is high season for them, and they’ve made quite the romper room of their garden beds. I’ve been dreaming about this basil hummus for weeks now. It sort of makes sense, doesn’t it? Like a cross between hummus and pesto. The basil and the pine nuts take the place of the tahini in the hummus. A little tomato paste adds a touch of sweetness and the Tabasco just a little zest. This was a hit with everyone who tried it, so I hope you like it too! Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency. Sun-dried tomato basil hummus from Sarah’s Cucina Bella White bean basil hummus from Weelicious
