- 1/3 cup firmly packed fresh basil leaves
- 4 cloves garlic, chopped
- 1 tablespoon lemon juice, or to taste
- 3 tablespoons olive oil, divided
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can white beans, drained
- salt and ground black pepper to taste
- Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
- Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.
04/29/2018
recipepes.com
Chef John's Green Hummus, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
