Hummus with Basil and Radish

I adore no-cook recipes in the summer. The radishes add a peppery bite to the smooth, garlilcky hummus. Slap some of this updated hummus on a bagel and you’re good to go.

Hummus with Basil and Radish
Adapted from Smashed Chickpea, Basil, and Radish Dip in Martha Stewart Living

8 radishes, washed and trimmed
2 15-oz. cans chickpeas, drained
1 c. loosely-packed fresh basil leaves
2 cloves garlic
2 lemons
1 Tbsp. olive oil (or more)
salt & pepper to taste

In a food processor, pulse the radishes, chickpeas, and basil, garlic, and juice of both lemons until you have a chunky puree. Add olive oil to taste, starting with 1 tablespoon and increasing the quantity until you have the consistency of hummus you like. Season with salt and pepper to taste. Serve as a spread or dip.

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