- ¼ cup pine nuts
- 2 cups basil
- 3 cloves garlic, smashed and minced
- 2 15-oz. cans garbanzo beans rinsed and drained
- ¼ cup olive oil
- Up to ¼ cup water
- 1/3 cup fresh lemon juice
- 1 ½ to 2 teaspoons sea salt
- Several dashes hot sauce
- 1 teaspoon tomato paste
Heat pine nuts in skillet on medium high heat. Stir and brown. Cool in bowl.
In food processor, place basil and garlic and pulse until chopped. Add beans, most of nuts, olive oil, lemon juice, salt, tomato paste and hot sauce. Pulse until it’s smooth. Add more hot sauce to taste and salt or lemon juice. Add water to point of desired consistency.
To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle a few toasted pine nuts on tops.
Serve with cut up veggies and gluten free crackers.