Author Notes: I like to dress up my hummus – basil cilantro drizzle makes it come alive! —garlic and zest
Makes: 3 cups
Ingredients
for hummus
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2
15-oz. cans chick peas (garbanzo beans), rinsed and drained
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1 1/2
teaspoons kosher salt
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1/2
cup tahini, well stirred
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2
lemons, zested and juiced
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1
teaspoon chopped garlic
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1/2
teaspoon cumin
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1/2
cup olive oil
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5-6
tablespoons warm water
for basil cilantro oil
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1
cup basil leaves
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1
cup cilantro (leaves and stems)
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1
arge clove garlic, roughly chopped
-
1/2
jalapeno, seeds and membrane removed, roughly chopped
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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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Photo by garlic and zest
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Photo by garlic and zest