Nom, nom, nom … basil hummus

A few months ago, I made hummus in a pita bowl. It was delish. Last weekend, I had a bunch of basil wilting in the fridge so I tossed it into the food processor when I was whipping up a batch for Sprog 1’s birthday. It worked a treat. Soooooo moreish … The pic above is sans basil, because I was too frantic on the day to do it justice.

RECIPE: BASIL HUMMUS

2 x 400g can of chickpeas, drained and rinsed

1/2 cup of tahini

1/2 cup olive oil

1 & 1/2 teaspoons of salt

1 & 1/2 teaspoons of paprika

4 cloves of garlic, crushed

Juice of two lemons

1 bunch of basil, stalks removed

3 large pita breads

METHOD: Place the chickpeas, tahini, olive oil, salt, lemon juice, basil and paprika in a food processor. Process until smooth. Add more olive oil if necessary. Set aside for a few hours. Just before guests arrive, preheat oven to 180C. Push one of the large pita breads into an oven-proof bowl to form it into a bowl shape. Cut the other two pitas into small wedges and arrange in a single layer on two baking trays. Bake bowl and trays in oven for about 10 minutes until crisp. Remove from oven and cool.  Take pita bowl out of oven bowl and fill with hummus. Serve with pita chips.