Green Hummus with Basil and Mint

I absolutely love Hummus, sometimes I think if there was just one thing that I could eat my whole life it would be Hummus because there are so many ways one can make it, so many flavors one can add to it and each of them is gold. 

I love how versatile it is, how beautifully it blends, and pairs with almost every other food and so I experimented this time with a green hummus. I did not want to do mint, so I instead used Thai basil, although I did add just a few mint leaves too. In fact, you can try adjusting the mint and basil as per your flavor preference. 

Ingredients:

1/2 cup boiled chickpeas

1/2 cup Thai basil (with a few mint leaves)

2 tbsp white sesame paste 

1.5 tbsp pumpkin seeds

Juice of one lemon

4 small pods of garlic

1 tbsp olive oil +extra to drizzle

1/4 cup aquafaba (water that the chickpeas are boiled in)

Salt, to taste

3-4  ice cubes

Method:

Use only the green leaves of the basil/mint and discard the stem. 

To make the sesame paste, first toast the white sesame in low flame, and when it starts turning a beige color, let it cool. Grind it in a wet/dry mixer with very little water. This paste will last for a month in the freezer.

Now, add the boiled chickpeas, basil/mint, sesame paste, olive oil, salt, ice cubes, lemon juice and garlic to a mixer grinder. Grind to a smooth paste. Taste once to check if more lemon juice is required.  Blend well, and correct the consistency as per your preference by adding a little more aquafaba/water. You might want to adjust the lemon or garlic too.

Accompaniment: It pairs well with breads, nachos and fresh salads. You can also load with grilled meat or cheese.