Author Notes
I like to dress up my hummus - basil cilantro drizzle makes it come alive! —garlic and zest
Ingredients
- for hummus
-
2
15-oz. cans chick peas (garbanzo beans), rinsed and drained
-
1 1/2 teaspoons
kosher salt
-
1/2 cup
tahini, well stirred
-
2
lemons, zested and juiced
-
1 teaspoon
chopped garlic
-
1/2 teaspoon
cumin
-
1/2 cup
olive oil
-
5-6 tablespoons
warm water
- for basil cilantro oil
-
1 cup
basil leaves
-
1 cup
cilantro (leaves and stems)
-
1
arge clove garlic, roughly chopped
-
1/2
jalapeno, seeds and membrane removed, roughly chopped
-
1/2 cup
olive oil
Directions
-
Combine the chick peas, lemon zest, lemon juice, kosher salt and garlic in the bowl of a food processor. Pulse until finely chopped. Add the tahini and cumin and pulse until combined. In a steady stream add the olive oil while the processor is running. Add water a tablespoon at a time, pulsing after each addition, until you achieve the desired consistency.
-
Combine the basil, cilantro, garlic and jalapeno in a blender and mix until roughly chopped. With the blender running on low speed, add the oil in a steady stream. When the oil is combined, turn the blender up incrementally until the herbs etc. have been pureed in the oil.
-
Spoon hummus into a serving dish. Swirl a spoon in the hummus, creating divots and valleys. Pour several tablespoons of the herbed oil over the hummus. Serve with pita chips and your favorite vegetables for scooping.
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