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APPETIZER: Basil Hummus

¼ cup Pine Nuts, lightly toasted
2 cups Basil leaves, packed
3 cloves of Garlic, minced
2 15 oz. cans of chickpeas, drained and rinsed
¼ cup Grapes & Olives On Tap Basil Olive Oil
1/3 cup Lemon Juice
1 ½ to 2 tsp. Salt
Several dashes of Tabasco Sauce
1 tsp. Tomato Paste

Pulse the basil leaves and garlic in a food processor until they are finely chopped. Add the chickpeas, most of the pine nuts, the Basil Olive Oil, lemon juice, salt, a few dashed of Tabasco sauce, and the tomato paste. Pulse on and off until the hummus is smooth. Add more Tabasco, lemon juice and salt to taste. Add water and pulse until you reach the desired consistency. Place in a bowl, drizzle with more Basil Olive Oil and top with the rest of the pine nuts. Serve with pita wedges, crackers, or crudite.