hummus with basil-cilantro oil

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

1. 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.
2. 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.
3. 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.