Prep 10 mins
Cook 0 mins
I created this recipe because I had too much basil left over from another recipe. It turned out fantastic and now it's on my list of favorites. You can substitute the tahini (roasted sesame paste) for almond butter, it will give it a nice, full nutty flavor. I serve it as an appetizer with oven roasted vegetables. To make the chickpeas easier to digest, I soak them in water for about 10 minutes and then remove their little skin. It takes a while but really is worth it if you have a sensitive stomach.
- 1 (15 ounce) canned chick-peas, rinsed and drained
- 2 1⁄2 tablespoons tahini
- 1 garlic clove
- 1 1⁄2 cups basil
- 1⁄2 cup olive oil
- 1 lemon, juice of
- 1⁄4 cup water
- 1 tablespoon coarse salt
- Put all ingredients in a blender.
- Blend until the mixture has the texture of a puree.
- Serve in a bowl.
- Reserve a few basil leaves to decorate and drizzle with olive oil.
Pretty tasty, but a bit too much basil for me.
Good, but need to cut the salt way back. Too salt as written. 1/2 teaspoon is enough