Hummus With Basil-Cilantro Oil

• for hummus
• 2 15-oz. cans chick peas (garbanzo beans), rinsed and drained
• 1 1/2 teaspoons kosher salt
• 1/2 cup tahini, well stirred
• 2 lemons, zested and juiced
• 1 teaspoon chopped garlic
• 1/2 teaspoon cumin
• 1/2 cup olive oil
• 5-6 tablespoons warm water
• for basil cilantro oil
• 1 cup basil leaves
• 1 cup cilantro (leaves and stems)
• 1 arge clove garlic, roughly chopped
• 1/2 jalapeno, seeds and membrane removed, roughly chopped
• 1/2 cup olive oil

1. Combine the chick peas, lemon zest, lemon juice, kosher salt and garlic in the bowl of a food processor. Pulse until finely chopped. Add the tahini and cumin and pulse until combined. In a steady stream add the olive oil while the processor is running. Add water a tablespoon at a time, pulsing after each addition, until you achieve the desired consistency.
2. Combine the basil, cilantro, garlic and jalapeno in a blender and mix until roughly chopped. With the blender running on low speed, add the oil in a steady stream. When the oil is combined, turn the blender up incrementally until the herbs etc. have been pureed in the oil.
3. Spoon hummus into a serving dish. Swirl a spoon in the hummus, creating divots and valleys. Pour several tablespoons of the herbed oil over the hummus. Serve with pita chips and your favorite vegetables for scooping.

chick peas, kosher salt, tahini, lemons, garlic, cumin, olive oil, water, cilantro oil, basil, cilantro, clove garlic, olive oil

Taken from food52.com/recipes/37661-hummus-with-basil-cilantro-oil (may not work)