Thursday, April 17, 2014

Lemon Basil Hummus

This is kind of a cross between hummus, pesto, and tapenade. It's wonderful as a dip, in wraps and sandwiches, or as a stir-in with pasta. Buzz it up at a moment's notice, and get snackin'.


Lemon Basil Hummus
makes about 2 cups

1 can chickpeas (1 1/2 cups), drained and rinsed
2-3 cloves garlic
4 ounces fresh basil
1 can black olives, drained
zest and juice of 1 lemon
1/2 cup nutritional yeast
1/2 tsp salt
1/4 tsp red pepper flakes
1 T miso
water to thin

Place all ingredients in a food processor and blend until smooth.

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