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December 31, 2019 Featured

Basil Hummus with Tomatoes and Blanched Almonds

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Prep Time: 15 minutes
Author: Seyran @legallyplantbased

Ingredients

Basil Hummus

  • 3 cups Chickpeas cooked and peeled
  • 1/2 cup Tahini Paste
  • 1 cup Fresh Basil Leaves roughly chopped
  • 1 Lemon juiced
  • 2 cloves Garlic minced
  • 3 Ice Cubes add more as needed
  • 1 tsp Salt

Toppings (optional)

  • Chopped Tomatoes
  • Blanched Almonds
  • Extra Virgin Olive Oil
  • Flaky Sea Salt
  • Aleppo Pepper
  • Za’atar

Instructions

  • Soak minced garlic in lemon juice for 20 minutes.⁣
  • Process the chickpeas in a food processor.⁣
  • Keep the processor running and add the rest of the ingredients.
  • Process for 4 minutes
  • Check the texture, if not super smooth and creamy, add 1-2 additional ice cubes or a couple of tbsp of ice water, you may have to add both depending on the texture of your chickpeas. Add extra ice/water slowly, constantly checking the texture. Process for another minute or two.⁣
  • By now you should have the creamiest super smooth hummus, add more salt to taste if needed.⁣
  • Plate and add the toppings.

Notes

  • To peel chickpeas: When they are just cooked, add 2 tsp baking soda to the cooking water (or place your canned chickpeas in a bowl with hot water), remove from heat and let sit for 10-15 minutes. Then rinse in cold water and rub off skins with your hands.⁣
  • Ice lowers the temperature and will make the mixture hold together better and make it more creamy.⁣

Categories: Featured Tags: dairy-free, hummus, Plant Based, snack, vegan

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