Ingredients

The following ingredients have 8 Servings
  • 1 cup fresh basil leaves, lightly packed and blanched
  • ½ cup fresh tarragon leaves, lightly packed and blanched
  • 4 cups cooked garbanzo beans
  • 1 cup vegetable broth
  • ½ cup fresh flat-leaf parsley leaves, lightly packed
  • Juice of 1 lemon
  • 2 tablespoons sesame seeds, toasted
  • 2 cloves garlic
  • ¼ cup chopped chives

Instruction

  • Pat the basil and tarragon dry and coarsely chop them. Transfer to a food processor. Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic and process until the desired consistency is achieved. Stir in the chives. Stored in a sealed container in the refrigerator, Herbed Hummus will keep for 4 days. <br> <br> <strong>Note:</strong> Most food processors don’t do a good job of chopping chives, as the chives tend to get wound around the base of the blade. That’s why I suggest you chop them by hand.