Basil Hummus is a quick and easy to make dip. With lots of garden fresh basil, this cool and creamy hummus is so fresh and flavorful.
homemade basil hummus
This cool and fresh basil hummus recipe is going to come in handy today. After a super windy and rainy tropical storm rolled through a couple days ago, our power is still out. Generators are humming throughout the neighborhood and extension cords are crisscrossing our home.
I’ll be plugging in my food processor. Not into a wall outlet. But into an extension cord that trails through my house and out the window. And that cord is plugged into a generator. Thank goodness for the generator!
Hummus is a go~to appetizer/dip/snack at our house. Instead of reaching for chips, pretzels or cookies when hunger hits, I feel better noshing on a few veggies with this cool, creamy and fresh tasting basil hummus.
the ingredients for basil hummus
I love that this basil hummus is basically a pantry ingredient recipe. Along with a pot of fresh basil growing on my back porch, I can grab the remaining ingredients from the pantry and fridge.
- canned chickpeas (aka garbanzo beans)
- tahini
- garlic powder
- zest and juice of a lemon
- fresh basil
- kosher salt and freshly ground pepper
- red pepper flakes
- extra virgin olive oil
- carrot, celery, cucumber, snap peas, broccoli ~ for serving
chef tips for making hummus from scratch
Making a tasty batch of basil hummus is a simple process. With a food processor or a blender, the recipe will be a cinch to whip up.
- While you can cook dried chickpeas, I find that a good canned version is perfect for the recipe.
- Usually tahini settles with more solids on the bottom and liquid on the top. Give it a vigorous stir to combine the two parts of the sesame paste.
- To get the most juice out of the lemon, roll while pressing down on it on the counter or cutting board. This will break down the citrus and make it easier to juice.
- Extra virgin olive oil as the last ingredient to add to the basil hummus. It not only to add rich flavor to the basil hummus, it also thins it out if it is too thick.
I grab whatever vegetables I have on hand to dip in the creamy hummus. Carrot and celery sticks, cucumber slices, snap peas and bell pepper strips are some of my favorites. If I am going the carb route, pita chips, naan, and bread sticks are tops on my list.
If you make this easy and delicious basil hummus recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
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Print Garden Fresh Basil Hummus
- Total Time: 10 minutes
- Yield: 2 1/2 cups 1x
Description
Basil Hummus is a quick and easy to make dip. With lots of garden fresh basil this cool and creamy hummus is so fresh and flavorful.
Ingredients
- 2 (15.5 ounces) cans of chickpeas
- 1/4 cup tahini
- 1 cup fresh basil leaves
- zest and juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- pinch of red pepper flakes
- 1/4 cup extra virgin olive oil
- carrot and celery sticks, cucumber slices, snap peas, pita chips, bread sticks
Instructions
- Drain the chickpeas.
- In the bowl of a food processor add the chickpeas, tahini, basil leaves, zest and juice of the lemon, garlic powder, kosher salt, pepper and red pepper flakes. Process until smooth.
- With the food processor running, slowly add the olive oil. The hummus should be thick, smooth and creamy. Scrap down the hummus in the food processor if necessary.
- Season to taste.
- Put basil hummus in a serving bowl and garnish with a lemon wedge and basil leaf if desired. Serve with veggies, pita chips and bread sticks.
Notes
- While you can cook dried chickpeas, I find that a good canned version are perfect for the recipe.
- Usually tahini settles with a more solids on the bottle and liquid on the top. Give it a vigorous stir to combine the two parts of the sesame paste.
- To get the most juice out of the lemon, roll while pressing down on it on the counter or cutting board. This will break down the citrus and make it easier to juice.
- I add the extra virgin olive oil as the last ingredient. I use it not only to add rich flavor to the basil hummus, I also use it to thin it out if it is too thick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: appetizer
- Method: no cooking required
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 101
- Sugar: 2.4 g
- Sodium: 64 mg
- Fat: 3.4 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 4.0 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: hummus, basil hummus, appetizer, snack recipe, chickpeas
I didn’t have lemon or basil but I did have limes and cilantro so I used those instead and followed your recipe. I had just roasted some red, yellow and orange peppers and slathered it on those. It was a bit messy to eat but really good. I wonder if I could throw the peppers in the hummus next time? It might be just a bit less messy to eat. I love hummus and this was so good. I’ll have to try your original with lemon and basil too.
★★★★★
Thank you for your comment Pam. Your changes sound delish. You could definitely toss the peppers in along with the other ingredients.