Basil Hummus, Genoa on a Plate, with this recipe I wanted to combine two of my favorite ingredients: chickpeas and basil.

I don’t know if you guessed it 🙂 but hummus is a dish I make often. Below you will find the links to all the versions, I particularly recommend Hot Hummus with Walnuts. It’s a recipe I discovered in Goreme and you won’t find it anywhere else, but I assure you it’s worth making because it’s delicious.

So let’s get to it and prepare this Basil Hummus, Genoa on a Plate together. Eh belìn, how delicious!
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Difficulty: Very Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1 1/3 cups cooked chickpeas, boiled (or canned)
20 leaves basil
1/4 cups pine nuts
1/2 lemon juice
1/2 tsp sweet paprika
1 1/2 tbsps extra virgin olive oil
to taste salt

Tools

1 Chopper

Steps

Basil Hummus, Genoa on a Plate to spread on toasted bread or eat with breadsticks and/or crackers.
To prepare the basil hummus you will need chickpeas, some basil leaves, pine nuts, lemon juice, and paprika.
First, toast the pine nuts in a pan.
Then simply place the cooked chickpeas and toasted pine nuts into a chopper.
The basil leaves and the oil.
Add half a teaspoon of paprika.
Squeeze half a lemon.
Blend everything.
Season with oil and garnish with the pine nuts.