Basil Hummus

Why You’ll Love This Recipe

I love this recipe because it comes together in just a few minutes using simple, wholesome ingredients. I appreciate how the fresh basil adds a vibrant herbal flavor that pairs beautifully with the creamy chickpeas and tangy lemon juice. It is naturally vegetarian, easy to customize, and perfect for meal prep, appetizers, or healthy snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 ounces) chickpeas, drained and rinsed
• ½ cup fresh basil leaves
• ¼ cup tahini
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 2 to 4 tablespoons cold water, as needed
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. I drain and rinse the chickpeas thoroughly.
2. I add the chickpeas, basil, tahini, olive oil, lemon juice, garlic, cumin, salt, and black pepper to a food processor.
3. I blend the ingredients until they begin to come together.
4. I slowly add the cold water, one tablespoon at a time, until the hummus becomes smooth and creamy.
5. I taste the hummus and adjust the seasoning with additional salt, lemon juice, or basil if needed.
6. I transfer the hummus to a serving bowl.
7. I drizzle a little olive oil over the top and garnish with extra basil leaves if I want an attractive presentation.
8. I serve it with pita bread, crackers, or fresh vegetables.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Variations

• I add grated Parmesan cheese for a pesto-inspired hummus.
• I stir in roasted pine nuts or walnuts for extra richness.
• I include spinach or arugula for additional greens.
• I add crushed red pepper flakes for a spicy kick.
• I replace basil with cilantro or parsley for a different herb flavor.

Storage/Reheating

I store the hummus in an airtight container in the refrigerator for up to 5 days. Before serving, I give it a quick stir and drizzle a little olive oil on top if it has thickened. For longer storage, I freeze it in a freezer-safe container for up to 3 months, leaving a little room for expansion. I thaw it overnight in the refrigerator and stir well before serving. Since hummus is served chilled or at room temperature, I do not reheat it.

FAQs

Can I make Basil Hummus without tahini?

Yes. I replace the tahini with Greek yogurt, sunflower seed butter, or simply omit it for a lighter version.

How do I make the hummus extra smooth?

I blend it for several minutes and gradually add cold water until I achieve a silky, creamy texture.

What can I serve with Basil Hummus?

I enjoy serving it with pita bread, crackers, tortilla chips, fresh vegetables, sandwiches, wraps, grain bowls, or as a spread for toast.

Can I freeze Basil Hummus?

Yes. I freeze it for up to 3 months and thaw it in the refrigerator before stirring it well and serving.

Can I use dried chickpeas instead of canned?

Yes. I cook the dried chickpeas until they are very tender before blending them into the hummus.

Conclusion

I enjoy making Basil Hummus because it is quick, creamy, and full of fresh herb flavor. The combination of chickpeas, basil, tahini, and lemon creates a delicious dip that is both satisfying and versatile. Whether I serve it as a healthy snack, appetizer, or sandwich spread, it is always a recipe that I enjoy making again and again.

Basil Hummus

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Basil Hummus is a fresh, creamy twist on classic hummus made with chickpeas, fragrant basil, tahini, garlic, and lemon juice. It’s a vibrant Mediterranean-inspired dip that’s perfect for vegetables, pita bread, sandwiches, wraps, and grain bowls.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Blend
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup fresh basil leaves
• 1/4 cup tahini
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 2 to 4 tablespoons cold water, as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Drain and rinse the chickpeas thoroughly.
2. Add the chickpeas, basil, tahini, olive oil, lemon juice, garlic, cumin, salt, and black pepper to a food processor.
3. Blend until the ingredients begin to come together.
4. Slowly add the cold water, one tablespoon at a time, until the hummus becomes smooth and creamy.
5. Taste and adjust the seasoning with additional salt, lemon juice, or basil if needed.
6. Transfer the hummus to a serving bowl.
7. Drizzle with a little olive oil and garnish with extra basil leaves if desired.
8. Serve with pita bread, crackers, or fresh vegetables.

Notes

• Add grated Parmesan cheese for a pesto-inspired variation.
• Stir in roasted pine nuts or walnuts for extra richness.
• Blend in spinach or arugula for additional greens.
• Add crushed red pepper flakes for a spicy kick.
• Replace basil with cilantro or parsley for a different herb flavor.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Stir well before serving.

Nutrition

• Serving Size: 1/4 cup
• Calories: 170 kcal
• Sugar: 2 g
• Sodium: 230 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg