½ buah lemon, peras hingga menghasilkan 5 sendok teh
Put all ingredients in a blender except for olive oil, salt and pepper. Blend well.
While blending, pour olive oil slowly until you reach the desired thickness as a dipping sauce. Turn off blender, move hummus into a dipping jar.
Add salt, try it until you get the right taste. Add lemon squeeze, mix well. Serve with nachos.
Dewi Subrata replaces the nuts used for hummus and pesto with canarium nut (aka Java almond) to make this Lemon Basil on Canarium Nut Hummus. She believes in #dibuangsayang concept, so she uses the leftover canarium nut from Canarium Nut Milk as the base for this recipe. Dewi can be followed in Instagram @dewisubrata. This Lemon Basil on Canarium Nut Hummus is tested by Christiva Pawestri from Timurasa, at Dapur Rasamasa.