Basil and Jute Hummus
- 2 c Garbanzo Beans, rinsed, skins removed
- 5 to 6 ea. Garlic Cloves
- 2 - 2½ c Jute Leaves
- ½ c Basil
- 1 T Tahini
- 1 tsp. Ground Cumin
- ½ tsp. Berbere or Cayenne
- ½ c Olive Oil, plus more to drizzle
- Toasted Pita Chips, as needed
- Juice from 1 Lime
- Kosher Salt, to taste
In a food processor or blender, pulse the garbanzo beans (reserve a handful for garnishing) and garlic cloves.
Add in the remaining ingredients and spices, except the olive oil, and blend together. Scrape down the sides as needed.
Slowly stream in the olive oil while pulsing the ingredients for a smooth and even texture.
Drizzle with a little more olive oil, sprinkle with remaining garbanzo beans and serve with pita chips. Makes 4 to 6 servings.
Chef/owner Tezeta Alemayehu, T&T Lifestyle; Santa Monica, California, from Food Fanatics® Magazine