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.

Previous post Quinoa and Black Beans ( Diabetic dish)
Next post Baked Sweet Potato Sticks

What excites me about cooking is when your family and friends enjoy your hand cooked food, now it makes me more happier when I share recipes through my blog. our suggestions for improvements in the recipe and the way I blog it are also welcome :) It helps me a lot to improve my cooking skills. A big thanks to all the readers and friends for your continuous support and encouragement

%d bloggers like this: