To avoid a gritty texture, it is essential that hummus is blended until it is smooth. Even though I have a super-sonic blender, I found I had to add extra oil and lemon juice to get the mixture to blend. I did this in a 1:3 lemon juice to oil ratio. Don't be surprised if you have to double the recipe amounts of oil and lemon juice.
WARNING: Unless you are purposely trying to burn up the motor on your blender, do not attempt to double this recipe. It must be made in individual batches.
|1.||Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.|
|2.||Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.|
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