I hosted a tupperware party the other night and was so excited to use my new serving center tray. A veggie tray is a great thing to bring to a party, but I'm also planning to keep it stocked in my fridge this summer as a quick grab and go snack.
For the party, I knew I wanted to make a dip to go in the middle that would pair well with carrots and peppers, and I have an abundance of basil, thus basil hummus was born. I usually don't follow recipes that well, but I do like to google my ideas and get a list of potential ingredients and ratios, then I just pull from my fridge, and substitute if I have to.
It's usually a toss up whether it's a pass or fail. But this time, I got lucky and it was a pass so I thought I would share (because its super easy and basil is in season right now!).
This is also a great excuse to dig out your food processor and give it some love. We all know I'm in love with mine.
Put in your food processor: Can of chickpeas (also called garbanzo beans) drained and rinsed. Handful of basil (I used purple basil, but green would make the color prettier) 1 Tbsp soy sauce (I used Tamari sauce) 1-2 Tbsp balsamic vinegar 1 tsp lemon juice salt and pepper to taste Push process and while its doing its thing slowly add in 1/4-1/3 cup of olive oil (I used almond oil because that's what I had on hand). You may have to stop and scrape the sides a few times. Serve with carrots, celery, peppers, pretzels, or crackers.