Basil is still growing well, but with cooler weather coming soon, I know it is high time to really enjoy it every day from now on. Try this with vegetables or crackers, flat bread.
1/4 cup pine nuts
2 cups sweet basil leaves, packed
3 cloves garlic, smashed then minced
2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
1/4 cup olive oil
Up to 1/4 cup water
1/3 cup fresh lemon juice
1 1/2 to 2 teaspoons salt
Several dashes Tabasco
1 teaspoon tomato paste
Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)
In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.
To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or vegetable sticks