I know, I know. I should have titled this blog "28 Cooks Hummus." But this recipe, which I received from good old E (who is not only my coworker, but in less than a week will be my neighbor) is really quite fantastic.
As I've said before, almost anything is good with a peanut sauce, and this hummus proves it. It's especially tasty with the fresh basil thrown in there.
Recently, someone suggested warming up hummus and tossing it over pasta or steamed vegetables. This would probably be the perfect hummus to use.
Thai Basil Hummus
2 (15oz) cans garbano beans, rinsed and drained
2 tbsp roasted peanut oil
2 tbsp peanut butter
juice and zest of 2 limes
2 cloves garlic, minced
1/4 c fresh basil leaves, minced
1/4 tsp cayenne pepper
salt/pepper to taste
Combine beans, oil, peanut butter, lime juice and zest, and garlic. *I use the potato masher to keep a great texture, but feel free to use a food processor* Stir in basil, pepper, salt, and pepper. Allow to chill for an hour or so, then serve and enjoy!