Serves: 8
Total Calories: 668
Yield: 1 quart

1 cup fresh basil leaves lightly packed and blanched
1/2 cup fresh tarragon leaves lightly packed and blanched
4 cups Cooked Garbanzo Beans
1 cup Vegetable Broth
1/2 cup fresh flat leaf parsley leaves lightly packed
1 lemon juiced
2 tablespoons sesame seeds toasted
2 cloves garlic
1/4 cup chopped chives

Pat the basil and tarragon dry and coarsely chop them. Transfer to a food processor. Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic and process until the desired consistency is achieved. Stir in the chives. Stored in a sealed container in the refrigerator, Herbed Hummus will keep for 4 days.

Note: Most food processors don’t do a good job of chopping chives, as the chives tend to get wound around the base of the blade. That’s why I suggest that you chop them by hand.

Nutritional Facts:

Serves: 8
Total Calories: 668
Calories from Fat: 90

More Recipes from the Bravo Cookbook:
Dried Peach Sauce
Bell Pepper Coulis
Sweet and Sour Sauce
Saffron-Tomato Compote
Roasted Garlic and Tamarind Glaze
Bravo Tomato Sauce
Pesto Sauce
Picante Salsa
Tomatillo Salsa
Herbed Hummus