Dairy-Free Recipes: Basil and Pesto Hummus | Submitted By: fantastic dan

1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed1/2 cup basil leaves1 clove garlic1 tablespoon olive oil1/2 teaspoon balsamic vinegar1/2 teaspoon soy saucesalt and ground black pepper to tasteCombine 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. Amount Per Serving  Calories: 134 | Total Fat: 3.8g | Cholesterol: 0mg

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Reviewed on Dec. 26, 2008 by Kaitlyn    This is absolutely delicious, especially served on a slice of homemade french bread!!! I did have a few changes to the recipe, however. First of all, I did not have any balsamic vinegar on hand, so I used red wine vinegar instead. Secondly, while pureeing the mixture, it became very dry, so I added water until it was the desired consistency. Other than those two changes, the recipe was fantastic! I made this for Christmas, and everyone loved it's amazing flavor! Was this review helpful? [ YES ]
5 users found this review helpful This is absolutely delicious, especially served on a slice of homemade french bread!!! I did... 

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