Basil hummus

I first made this last summer at the end of a memorable day when I ended up with a kilogram of cooked chickpeas, and nobody to eat kabuli channa. Some went into a disaster of a falafel (I have subsequently learnt how to make it, and am surprised at how easy it actually is), and the rest into this hummus who's recipe was given by Tadka-Pasta Girl, Ruchira Ramanujam.
I loved it, but since I was busy with thoughts of shifting houses, I didn't get down to actually clicking a picture. 
It took the passage of a few seasons before I made it again, and this time there is a picture too!

Ingredients:

1 Cup cooked chana
1 Cup basil leaves, washed
2 Garlic cloves, smashed
Juice of 1 Indian lemon
Salt and fresh ground pepper
1 t Red chilli flakes
1 T Peanut butter
About 1/4 C Extra virgin olive oil

Method:
Blanch the basil for a few seconds in boiling water and then plunge in ice water. Put everything in the FP and process till smooth.

Hummus with leftover rotis

Hummus tastes great with pita bread, but if you don't have it, you can improvise.
Cut leftover rotis into quarters, brush them with a little olive oil, and bake for about 5 minutes, dust with paprika powder and serve.  Tastes as good as the real thing!

J&K,