Hummus with Olives and Green Oil
450 g hummus with olives
Salt, black pepper to taste
125 g basil
250 g olive oil
Boil the water, separately prepare a bowl with ice water.
Put basil leaves in the boiling water and parboil for 30 seconds.
Take out the leaves from the boiling water and put to the bowl with ice water.
Strain the chilled leaves at the sieve.
Remove the remaining water with hands and put the leaves into the blender. Add the oil and blend until smooth.
Strain the oil through a fine sieve. This oil can be stored in a fridge.
It also tastes delicious in salads, with baked vegetables or mozzarella.
Put the hummus in the middle of a plate.
Spread it at the plate in the way to create a kind of ‘curb’.
Pour the basil oil in the middle of hummus spread.