- 2 cups chickpeas (1-1.5 cups before soaking)
- 1 handful of opal basil
- 3-4 tbsp Extra virgin olive oil
- Aquafaba (the remaining liquid from boiling the chickpeas)
- 4-5 Cloves of garlic
- Juice of 1-1.5 lemons
- 1 pinch ground roasted cumin
- 2 tbsp tahini
- 2-3 ice cubes
- salt and pepper to taste
Soak the chickpeas overnight and change the water the next day (or it becomes cloudy).
Boil it till it's quite mushy (over-boiling works best cause it makes it easier to grind).
Grind the chickpeas, aquafaba, salt, pepper, lemon, tahini, basil and cumin powder till it becomes a nice paste.
Add the ice cubes to maintain and prevent the basil from changing colour (a great trick while making pesto too).
Then, add the olive oil once it's a paste (adding it sooner can make it bitter if over mixed so best to add it last).
Garnish with more olive oil, black/green olives, sumac, zatar or herbs of choice.
Recipe curated by Krisha Jhaveri.