1 15-oz. can organic chickpeas, drained
2 tablespoon tahini
4 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
4-6 large garlic cloves, crushed
1/4 cup roasted red pepper, chopped
8-10 large fresh basil leaves, shredded
1/2 teaspoon salt
2-3 tablespoon pine nuts (optional)
Place tahini, olive oil, lemon juice, garlic, roasted red peppers, basil, and salt in a food processor or blender. Begin blending and slowly add chickpeas through the top opening of your blender or food processor. Continue to blend until smooth and creamy. You may need to add some water alternately with the chickpeas to achieve the desired consistency. Garnish with pine nuts.
The calorie content of this hummus can be reduced by replacing 2 tablespoon of the olive oil with water or liquid you may have saved from draining the chickpeas.