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My daughter said it was too salty. I didn’t see anyone else mentioning that? I might try doubling it tomorrow and not add any more salt.
Great recipe, however, I pressure cook my dried beans. Takes way less time.
I’m a little late in finding this delicious recipe. I found that my batch didn’t turn as green as your photo. The only change I made was regarding the tomato paste. I didn’t have any on hand so I added a few fresh cherry tomatoes. Would this impact the coloring? Thank you.
Could be. Or maybe you just needed more fresh basil leaves.
I made this last night and it is delicious! I added a hot pepper instead of the tabasco sauce. I also did not have tomato paste on hand but I had made tomato basil soup the day before so I added 2 tablespoons of that.
Thank you for sharing your recipe.
I just made this for a dinner party and oh…i feel like maybe keeping it and taking something else. It’s so good. I used tahini instead of pine nuts. Thanks for great recipes, great inspiration!
I made this recently. It was really delicious. Better yet, it tasted even better a day later and it didn’t discolor the way that pesto does. I guess that the lemon juice prevented it from turning brown. It is a great make-ahead appetizer. I think I will try this along side your beet hummus recipe and regular hummus as an appetizer for Thanksgiving. Thanks for yet another tasty recipe.
I just made this and it is so yummy! I didn’t have the full 2 cups of basil so it didn’t turn out green, but it is still delicious. Next summer I’m going to plant extra basil just so I can make this all season long!
ps. I like it so much that I blogged about it here :)
My husband is a dibetic patient. This recipe is very delitious and so easy to make.I will definetely make this again. thanks for the recipe.
How long can this keep in the fridge?
It will keep for several days, though as soon as you refrigerate it it may turn a darker brownish color due to the basil not enjoying the colder temperature. ~Elise
This hummus was exactly what I was looking for – a fantastic way to use our mountain of garden basil. And delicious! Thanks, Elise!
Could this be frozen? I just made a batch of pesto and froze it, but still have one more huge basil plant to use. This sounds really delicious and I’d love to save it for mid-winter!
I haven’t tried freezing it. But if you do, please let us know how it turns out for you. ~Elise
I tried this–it was very good when I first made it! I wouldn’t recommend making the whole recipe (I halved it) at a time unless you have a lot of eaters. Mine turned brown and lost its good flavor after two days.
I am allergic to pine nuts. Can I use tahini instead?
Or you can just skip the pine nuts. ~Elise
You have added another summer Must-Make recipe to our gardens best dishes. We wait for summers garden bounty to have tabouli, gazpacho, insalada Caprese. Thank you for basil hummus. Can this be frozen? What is the best way to preserve or save this?
Hi Patsy, no idea if it can be frozen, but if you try it, please let us know how it turns out! ~Elise
Have you tried to make this without the pine nuts? We have a nut allergy in the family so I make pesto with out nuts and add grated cheese.
Yes. I first made it without pine nuts but thought it needed a little something more. You can easily omit the pine nuts. ~Elise
Pine nuts are technically seeds. There have been conflicting studies done as to whether there can be a cross-reactivity between tree nuts and pine “nuts”. If you are seriously allergic I wouldn’t advise it, but there is a good chance you will have no problem with them.
It was delicious and so easy to make.
Made this so quickly in the food processor for some company, and it was scooped up and gone before I knew it. I used a tiny bit of store bought salsa “juice” instead of tomato paste. Will definitely make this again.
Made this yesterday and it improved with letting it sit for a night. Also added more pine nuts and garlic to the mix – which just added to its deliciosity! Thanks for recipe.
Elise you hit the nail on the head yet again with another great recipe. I did add roasted red peppers to it just to add a nice smokiness to it and a dash of ground Ancho chilies to it to give it a little heat.
Thanks so much for sharing your recipes are always a delight.
We found it a bit salty. I only used 2 1/2 tsp for a double batch. I thinking about doubling it again and not adding any salt. I do have a ton of basil. I hope it freezes ok. Any thoughts.
Yummy! I used 1/2 cup walnuts instead of 1/4 cup pine nuts, which necessitated cutting back on the olive oil. Didn’t need the water. I also omitted the Tobasco and tomato paste so my hummus is more subtly flavored. What a great idea combining pesto and hummus–two of my favorites!