Quick and easy, this dip comes out smooth and fluffy like restaurant hummus. Paired with crackers and colorful pepper slices, it's perfect for showers and cookouts. Or use as a sandwich spread, topped with sprouts and avocado. In fact, with sunny lemon zest, sweet basil, and toasted pine nuts, you may just want to eat this dip with a spoon.
4 Tbsp fresh lemon juice (you'll need 2 lemons, with some juice left over)
1 clove garlic, minced
½ c chopped basil leaves (packed) (30 g)
2 Tbsp chopped chives (3 g)
½ tsp lemon zest
Directions
In a food processor or blender, process pine nuts until nut butter is formed. (Stop processor and scrape sides 2-3 times as needed.) As pine nuts are soft, this should take less than 1 minute.
Transfer pine nut butter to a small bowl and set aside. Wipe out food processor. (Blending beans separately from fat helps ensure fluffy hummus.)
Combine beans and lemon juice in food processor until smooth, at least 3 minutes.
Add pine nut butter and garlic to food processor and blend again until velvety smooth, another 3 minutes.
Add basil, chives, and lemon zest. Pulse and scrape sides until mixed, leaving visible herbs.
Garnish with extra basil, chives, or toasted pine nuts.