Follow these steps for perfect results
pine nuts
toasted
chickpeas
drained
roasted red pepper
roasted
garlic clove
olive oil
lemon juice
basil leaves
salt
pepper
Toast pine nuts.
Drain chickpeas.
Combine toasted pine nuts, drained chickpeas, roasted red pepper, garlic clove, olive oil, lemon juice, basil leaves, salt, and pepper in a blender or food processor.
Blend until smooth and creamy.
Refrigerate for at least 5 minutes to allow flavors to meld.
Serve and enjoy.
Expert advice for the best results
Add a pinch of red pepper flakes for a spicy kick.
Adjust the amount of lemon juice to your taste.
Garnish with extra basil and olive oil.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a bowl drizzled with olive oil and garnished with fresh basil and pine nuts.
Serve with pita bread, crackers, or vegetables.
Use as a spread for sandwiches or wraps.
Complements the nutty and herbal flavors.
Refreshing and doesn't overpower the spread.
Discover the story behind this recipe
Adaptation of Middle Eastern hummus with Italian flavors.
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