Lemon-basil Hummus

We planted too many herbs. And what are you supposed to do with lemon-basil anyway? It looks like basil, it smells like lemons, but it tastes sort of sweet and not unlike those original yellow trix, back when the cereal came as rounded puffs. I've been toying with the idea of putting the lemon-basil into somewhat savory baked goods, like a scone, but because I haven't attempted regular scones yet I didn't want to start with weird ones first. Almost every herb will work in hummus though, and most hummus contains fresh lemon juice already, so lemon-basil hummus seemed like an easy and natural pairing. Feel free to change up this basic recipe on your own. Just remember to include additional lemon juice (1-2 tbs more) if you use non-citrus flavored herbs.


Lemon-basil Hummus

- 15oz can of chickpeas (garbanzo beans)
- 1/4 cup liquid from can of chckpeas
- 2 tablespoons fresh lemon juice
- 1.5 tablespoons tahini
- 2 garlic cloves
- 1/2 teaspoon salt
- 2 tablespoons olive oil (virgin/extra virgin)
- 2 tablespoons lemon-basil (leaves crammed into spoon)

Put everything into a 3-cup processor, chopper, or blender (or work in batches if you have a smaller one). Blend until smooth.



You can certainly do this by hand if you don't own a processor or blender, but it required much more labor because you'll need to mash the chickpeas with a fork and finely chop the garlic and herbs.