Creamy Basil Hummus

Hummus is no stranger in my house. I constantly have plenty of chickpeas and tahini on hand in case a craving strikes. Which is exactly how this recipe was born. I've been on a recent basil binge lately, and can't stop thinking about how I want to create a basil perfume (Shark Tank, anyone?!) so that I can smell like summery freshness all year long. But instead of rubbing basil leaves all over my body like a wierdo, I will compromise and just eat them instead. Feel free to spread this on a sandwich or serve it with a caprese salad for a nice twist!

Creamy Basil Hummus

Ingredients:

• 1 14.5-oz. can garbanzo beans/chickpeas
• 1/4 cup tahini
• 1 garlic clove, chopped
• 2 cups fresh basil
• 1 lemon, juiced
• 1/4 cup olive oil
• salt and pepper to taste

Start by draining the chickpeas and reserving the drained liquid. Pour the beans and 1/2 cup water into a small sauce pan and heat over medium heat on the stove until they begin to simmer. Cook for another minute.

Remove from the heat and drain. Once the beans have cooled off enough to handle by hand, begin to lightly squeeze each individual bean, until the clear outer skin slides off. Discard the skins and keep the beans in a separate bowl. Continue to do this until all of the beans have been shed of their grainy shell.

In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the garlic, basil, lemon juice, salt and pepper. Pulse until combined

Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all have been added, turn the food processor on and add in the olive oil in a steady stream.

Place in an airtight container and keep in the fridge for up to one week.