• Thai Basil JalapeƱos +



  • 1 garlic clove, peeled

  • 2 cups cooked chickpeas, or 1-16oz can

  • 3 TBSP olive oil

  • 2 TBSP tahini

  • 1 tsp ground cumin

  • 2 TBSP Gordy’s Thai Basil Jalapeno brine

  • 6 Gordy’s Thai Basil Jalapeno slices

Cooking Instructions

  • Place garlic clove in food processor and pulse until finely minced.

  • Turn off processor, scrape down sides and add Thai Basil Jalapenos until evenly minced.

  • Restart food processor and add chickpeas, olive oil, tahini, cumin, brine and salt.

  • Check hummus for desired consistency – if you prefer a thiner dip, restart processor and slowly add water until the hummus begins to thin out a bit.

  • Serve with lightly toasted pita or sliced vegetables.