Italian Chickpea Spread (Hummus)
"My favorite chickpea spread recipe. Great on pasta, sandwiches, bread, crackers... Everything. :)"
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 1⁄3 cup pine nuts, toasted
- 1 (15 ounce) can chickpeas, drained
- 1⁄2 cup roasted red pepper
- 1 -4 garlic clove
- 1⁄4 cup olive oil
- 2 tablespoons lemon juice
- 1⁄3 cup basil leaves
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Blend.
- Refrigerate.
- Enjoy!
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Reviews
-
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.
Tweaks
-
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.
