Top Review by Acerast
Thought I'd try this during the summer when fresh basil is in my garden. I'm glad that I did. This is wonderful! The flavor is somewhere between pesto and hummus. We enjoyed it with crisp vegetables as a dip and also in a wrap with lettuce, red peppers, cucumber and alfalfa sprouts. Delicious! Thanks Cyclopz.
- 1 can chickpeas, drained and rinsed
- 2 cups fresh basil leaves, packed
- 1⁄2 cup olive oil
- 2 small lemons, juice of
- 1 tablespoon miso, grated (or 1/2 cup Parmesan cheese)
- 3 cloves large garlic, chopped
- 1⁄3 cup walnut pieces
Directions See How It's Made
- Put chick peas, lemon juice, 1/4 cup of olive oil, garlic and miso (or Parmesan cheese) in a blender or food processor and process until smooth.
- Add one cup of basil leaves and the remainder of the oil and process again until well-blended.
- Add the remainder of the basil leaves and process again until smooth.
- Last, add the walnut pieces and mix briefly.
- Suggestions Serve on top of pasta with tomato sauce or as a spread on bruschetta (toasted slices of French bread rubbed with garlic). Miso can be found in many health food stores and Oriental groceries.