This simple, basil-spiked 'green' hummus is a great summer twist on everyone's favorite spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And don't even get me started on wraps. I won't even touch a wrap that doesn't contain hummus, and neither should you.
Ingredients
- firmly packed fresh basil leaves: 0.33333 cup
- garlic: 4 clove (chopped)
- lemon juice: 1 Tbsp (to taste)
- olive oil: 3 Tbsp (divided)
- garbanzo beans: 1 can (15 ounce can, drained)
- white beans: 1 can (15 ounce can, drained)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
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Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.
