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Sunday, March 18, 2012

Lemon Basil Hummus

Hummus makes a great dip for pretzels and raw veggies. It also makes a pretty good sandwich spread. This was my first attempt at making hummus, and I was pretty pleased with the results and with how simple it was to make. Many hummus recipes call for tahini, or sesame seed paste. This one does not, but I still think it's delicious!
*Update: After sitting, the garlic in this hummus gets a lot stronger. If you're not a big garlic fan, I suggest using less or even using garlic powder so you just use a tiny bit.


Lemon Basil Hummus
adapted from: The Sweets Life

What You Need
1 15.5-ounce can chickpeas, drained
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 garlic cloves {No need to chop them up. The food processor will do it for you!}
2 Tbsp. lemon juice
1 Tbsp. dried basil

What To Do
1. Put all ingredients in food processor and process until well-combined and smooth.
2. Refrigerate until cold, at least 1 hour. Pin It

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