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.
- 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
- 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.
- While you can make your own 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.
- Category: appetizer
- Method: no cooking required
- Cuisine: Middle Eastern
- 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