Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/3 cup (80ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 small clove (5g) garlic, peeled
  • 1 cup (25g) packed fresh basil leaves
  • 2 tbsp (15g) pine nuts
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (10g) grated Parmesan cheese
  • 1/2 tsp (3g) sea salt
  • 2 tbsp (30ml) ice-cold water

Instructions:

  1. Place the tahini and lemon juice in the processor and blend for 30 seconds to loosen the tahini.
  2. Add the drained chickpeas and garlic. Process for 1-2 minutes until the mixture becomes a thick, uniform paste.
  3. Add the fresh basil, pine nuts, Parmesan, and salt. While the processor is running on low, slowly drizzle in the olive oil until the hummus turns bright green.
  4. If the dip is too thick, add ice-cold water one tablespoon at a time while blending until a glossy, spreadable consistency is reached.