Italian Chickpea Spread (Hummus)

Harry's Girl's Note:

My favorite chickpea spread recipe. Great on pasta, sandwiches, bread, crackers... Everything. :)

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 20

• 1⁄3; cup pine nuts , toasted
• 1 (15 ounce) can chickpeas , drained
• ½ cup roasted red pepper
• 1 -4 garlic clove
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1⁄3; cup basil leaves
• ¼ teaspoon salt
• ½ teaspoon pepper

Directions:

1. Blend.
2. Refrigerate.
3. Enjoy!

Reviews

[Aunt Cookie]

So good! I've been using this as a sandwich spread, but it would also be good with raw veggies. I made a few substitutions/changes to the recipe: I used blanched, toasted almonds instead of pine nuts (they're just too expensive this year), and I just realized now that I forgot to add the lemon juice. I used only one clove of garlic, because I'm bringing this to work and don't want to subject my office-mates to horrible garlic breath. :) I minced the garlic before adding it to the food processor, because I hate it when you get a big, unprocessed chunk of the stuff in your hummus. Also, I minced the basil and stirred it in by hand after processing the rest of the spread, so it wouldn't make the spread a funny color (it is red because of the roasted pepper). Thanks for sharing this recipe! I wanted something hummus-like but not the same old thing, and this fit the bill.