Serves 4-6
1 1/2 cups cooked chickpeas
1 avocado, peeled
1/2 cup basil leaves
2 garlic cloves, peeled
2 tablespoons parmesan
1/4 cup tahini
1 tablespoon lemon juice
2 tablespoons chicken or vegetable broth
San Fran Sea Salt to taste
Garnish:
Prepared Pesto
Basil Leaves
Gil’s Basil Extra Virgin Olive Oil, for drizzling
Toasted Pine Nuts
Toasted pita or naan bread for dipping
Instructions:
Place chickpeas, avocado, basil, garlic, parmesan, tahini, lemon juice, and broth in a food processor, pulse until smooth. If your hummus is thick, add a tablespoon or two of chicken or vegetable broth until desired consistency is reached. Season to taste with salt and garnish with pesto, basil leaves, olive oil, and pine nuts.