Description
This vibrant Lemon Basil Hummus offers a fresh twist on the classic Middle Eastern dip by incorporating aromatic basil and zesty lemon juice. Ready in just 10 minutes, it’s a smooth and creamy spread perfect for serving with pita chips, fresh vegetables, or as a flavorful sandwich addition. Its bright flavors and easy preparation make it an ideal healthy snack or appetizer.
Ingredients
Scale
Ingredients
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 cup fresh basil leaves
- 2 garlic cloves, minced
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp tahini paste
- 2 tbsp extra virgin olive oil
- ½ tsp salt (adjust to taste)
Instructions
- Prepare Ingredients. Gather all ingredients in one place to streamline the preparation process and ensure everything is ready.
- Rinse Chickpeas. Drain the canned chickpeas and rinse them thoroughly under cold water to remove excess sodium and any canning residues.
- Combine Ingredients. In a blender or food processor, add the rinsed chickpeas, fresh basil leaves, minced garlic, lemon juice, tahini paste, olive oil, and salt.
- Blend Until Smooth. Blend the mixture on high speed until it forms a smooth, creamy consistency. Scrape down the sides of the blender as needed to ensure even blending.
- Adjust Seasoning. Taste the hummus and add extra lemon juice or salt if you prefer a more pronounced flavor.
- Serve. Transfer the hummus to a serving bowl, drizzle a little olive oil on top, garnish with basil leaves, and serve alongside pita chips or fresh vegetables for dipping.
Notes
- For a thinner consistency, add a tablespoon of water or olive oil while blending.
- Use fresh basil for the best aroma and flavor; dried basil won’t give the same vibrant taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try swapping basil for other herbs like cilantro or parsley for variations.
- This recipe is naturally vegan and gluten-free.
