Name: Lemon Basil Hummus Recipe
Prep time: 5 min
Total time: 10 min
Cuisine: Middle Eastern
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)

Description

Lemon Basil Hummus is a fresh and vibrant twist on the classic Middle Eastern dip. Blending creamy chickpeas with aromatic basil, tangy lemon juice, and rich tahini, this hummus offers a zesty and herbaceous flavor perfect for snacking or entertaining. Ready in just 10 minutes, this easy-to-make recipe is healthy, versatile, and pairs wonderfully with pita chips, fresh vegetables, or as a spread in sandwiches.

Ingredients

Scale

Main 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)

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Instructions

Prepare Ingredients: Gather all ingredients in one place for easy access and ensure the chickpeas are drained and rinsed properly.
Rinse Chickpeas: Drain and rinse the canned chickpeas under cold water until clean to remove excess sodium and canning liquid.
Combine Ingredients: In a blender or food processor, add the rinsed chickpeas, fresh basil leaves, minced garlic, freshly squeezed lemon juice, tahini paste, extra virgin olive oil, and salt.
Blend Smooth: Blend on high speed until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides to ensure even blending.
Adjust Seasoning: Taste the hummus and add more lemon juice or salt if desired to balance the flavors according to your preference.
Serve: Transfer the lemon basil hummus to a serving bowl. Drizzle with a little extra virgin olive oil, garnish with a few fresh basil leaves, and serve with pita chips, fresh veggies, or as a spread.

Notes

For a thinner consistency, add a tablespoon of water or reserved chickpea liquid during blending.
Use fresh basil leaves for the best vibrant flavor; dried basil is not recommended.
Can be stored in an airtight container in the refrigerator for up to 4 days.
Feel free to customize by adding a pinch of cumin or smoked paprika for extra depth.
This recipe is naturally vegan and gluten-free.