This deliciously sweet hummus is bursting with basil and an all-around pesto body. it’s so good, you could eat this by itself with a spoon, although spreading it on crackers of any kind will do.
1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
½ cup basil leaves
1 clove garlic
1 tablespoon olive oil
½ teaspoon balsamic vinegar
½ teaspoon soy sauce
1 pinch salt and ground black pepper to taste
Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.