Begin by removing the outer shell/skin from the garbanzo beans by pinching the bean between your forefinger and thumb. Discard the shells and place the bean into a bowl.
Pour the shelled beans into a small food processor along with the tahini, lemon juice, garlic, EVOO, salt and cumin. Blend until a chunky paste forms. Add 2 tbsp. of water and blend. Keeping adding 1 tbsp. of water at a time until smooth and creamy. Should be loose but not runny. Set aside until needed.
To make the basil oil bring a small sauce pot of water up to a boil. Once the water is up to a boil blanch the basil leaves for 45 seconds and then immediately place in an ice bath.
Drain the leaves and squeeze out as much water as you can. Place the blanched basil, EVOO and salt in a high power blender and blend for 1-2 minutes on high until smooth and bright green. This will make more than you need. You can add to veggies, salads, drizzle over potatoes or pizza or dip crusty bread into it.
To serve scoop the hummus into a shallow bowl. Drizzle with a few tablespoons of harissa followed by some of the basil oil and a sprinkle of sesame seeds. Serve with pita, chips or veggies.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell