One of Chef Alexa's most popular artisanal appetizers, this classic Middle-Eastern dip is a snap to make and showcases the fresh, bright flavors of lemon and basil.
Lemon Basil HummusIngredients:
- 1 can (15 oz) garbanzo beans (a.k.a. chickpeas)
- 1½ cup loosely packed basil leaves
- 2 cloves garlic, peeled
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1/4 tsp ground black pepper
- 1 tsp soy sauce
Drain the chickpeas, reserving 1 tablespoon liquid. Rinse with cold water and drain well in a colander. For an extra-silky texture, slip the skins off the chickpeas by rolling a few at a time very gently between your palms.
Place the chickpeas, basil, garlic, lemon juice, oil, black pepper and soy sauce into a food processor. Cover and pulse until the mixture is smooth, adding the reserved liquid if necessary. Serve with quartered pita bread or fresh vegetables for dipping.