Basil Hummus

basil Hummus

I’ve been dreaming about this basil hummus for weeks now. It sort of makes sense, doesn’t it? Like a cross between hummus and pesto. The basil and the pine nuts take the place of the tahini in the hummus. A little tomato paste adds a touch of sweetness and the Tabasco just a little zest. This was a hit with everyone who tried it, so I hope you like it too.

Ingredients

  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cups shelled peas, fresh or frozen
  • 3/4 cup water
  • 2 Tbsp tahini
  • 3 Tbsp chopped fresh mint (spearmint)
  • 2 Tbsp sour cream
  • 1/2 teaspoon black pepper
  • Salt to taste

Method

1 Heat the olive oil in a small pot over medium heat. Add the chopped onion and sauté until soft and translucent, but not browned, about 4-5 minutes. Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.

2 Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.

Yield: Serves 4-6 as an appetizer.

Provided by: Simply Recipes

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