For some reason I can't ever get Hummus to turn out as creamy as it is when we buy it in the store. That being said this recipe is a good recipe and it adds a lot of flavor to the hummus. We made it when we had our neighbors over and they said they thought it was good. I loved that I could use basil from my herb garden for this recipe, but I'm still not sold on homemade hummus.
Basil and Pesto Hummus
- 1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup basil leaves
- 1 clove garlic
- 1 tablespoon olive oil
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon soy sauce
- salt and ground black pepper to taste
- Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.