Vegan Basil Hummus

1 cl Tahini

30 gr pine nuts

40 gr basil leaves, packed

2 cloves garlic, smashed then minced

400 gr / 1 can chickpeas (rinsed and drained)

6 cl extra virgin olive oil

Up to 1/4 cup water

7 cl fresh lemon juice

1 teaspoons salt

Several dashes Tabasco

1 teaspoon tomato paste

1. To roast the pine nuts put them in a small pan on medium high heat. Once they start to get brown stir them. When most of them have lightly browned put them into a bowl to cool. Put a few pine nuts on the side for garnish.

2. In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the chickpeas, most of the pine nuts, tahini, lemon juice, salt, tomato paste,olive oil and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus starts to get smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.

3. 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 rustic bread.