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    Home ยป Recipes ยป Appetizers

    Garden Fresh Basil Hummus

    Modified: Jun 9, 2022 ยท Published: Aug 6, 2020 ยท by Amy Casey ยท This post may contain affiliate links ยท 4 Comments

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    Jump to Recipe
    chickpea dip made with tahini

    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.

    bowl of hummus with cut up veggies

    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. We also love Texas caviar and 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 chickpea dip

    the ingredients

    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
    bowl of basil hummus with celery and carrot sticks

    expert tips

    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't 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.

    what to serve with hummus

    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.

    dip with carrots, celery and broccoli

    more snack recipe ideas

    • Dill Dip {5 Minute Recipe}
    • Homemade Pimento Cheese
    • Mac and Cheese Bites
    • Antipasto Skewers

    just one more thing

    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.

    Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

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    Recipe

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    bowl of hummus with cut up veggies

    Garden Fresh Basil Hummus


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Amy Casey
    • Total Time: 10 minutes
    • Yield: 2 ยฝ cups 1x
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    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

    Units Scale
    • 2 (15.5 ounces) cans of chickpeas
    • ยผ cup tahini
    • 1 cup fresh basil leaves
    • zest and juice of 1 lemon
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • ยผ teaspoon freshly ground pepper
    • pinch of red pepper flakes
    • ยผ cup extra virgin olive oil
    • carrot and celery sticks, cucumber slices, snap peas, pita chips, bread sticks

    Instructions

    1. Drain the chickpeas.
    2. 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.
    3. 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.
    4. Season to taste.
    5. 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.

    Equipment

    food processor

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    Notes

    • While you can't 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

    Did you make this recipe?

    Tag @amycaseycooks on Instagram so we can all admire your work 🙂

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Lisa

      May 10, 2023 at 5:36 pm

      Delicious! Had a plethora of basil from my csa and used black kabuli chickpeas from timeless natural food that i cooked yesterday!

      Reply
      • Amy Casey

        May 13, 2023 at 12:53 pm

        Wow! That's an awesome CSA. I can't wait for mine to start. I'm so glad you enjoyed my recipe Lisa.

        Reply
    2. Pam Spencer

      July 08, 2022 at 10:21 pm

      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.

      Reply
      • Amy Casey

        July 09, 2022 at 10:26 am

        Thank you for your comment Pam. Your changes sound delish. You could definitely toss the peppers in along with the other ingredients.

        Reply

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    Personal chef Amy Casey.

    I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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