- 1 can (400 g) chickpeas, rinsed and drained
- 1 cup basil leaves
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon water
- salt, pepper
Place basil leaves, olive oil and lemon juice in the food processor and pulse to combine until creamy. Add chickpeas, tahini, water and season it with salt and pepper. Continue to run food processor until the hummus is creamy and smooth.