So my basil plant was taking over my entire porch, and I had to figure out what to do with it all. I ended up throwing a bunch in with my usual hummus recipe and wow. The real trick, I found out, is to use a splash of the water from the chickpea can. It makes the hummus unbelievably smooth. I don’t buy the store stuff anymore. This version just tastes so fresh, like actual summer in a bowl.
Ingredients for Lemon Basil Hummus
The list for this is pretty chill, you probably have most of it hanging around anyway.
- 1 can (15 oz) of chickpeas, give them a rinse but hang on to a little of the liquid
- 1 big cup of fresh basil leaves
- 1/4 cup tahini
- 1/4 cup of juice from a lemon
- 1 big garlic clove
- 2 tbsp extra virgin olive oil, and some more for the top
- 1/2 tsp salt
Recipes You May Like
Step-by-Step Instructions
Step 1: Combine the Main Ingredients
Okay, grab your food processor. Throw the chickpeas, tahini, basil, lemon juice, garlic, and salt in there. Just don’t add the olive oil or the chickpea water yet.
Step 2: Blend Until Smooth
Put the lid on and pulse it a few times to get it going. Then, turn it on low and slowly pour in the olive oil while it’s running. After that’s mixed in, add a couple of spoonfuls of the chickpea water you saved. Let it run until it’s as smooth as you want it. If it’s still too thick, just add another small splash of that water.
Step 3: Taste and Adjust
Okay, this is the most important step. Taste it. Straight from the processor. Does it need more salt? More lemon? You can’t mess it up. Just add a little more of whatever you think it needs until you’re like, “yep, that’s it.” This is why making it yourself is so much better.
Step 4: Serve and Garnish
Scoop it all out into a bowl. I usually make a little swirl on top with a spoon and pour a little more olive oil on. If I have any small basil leaves left, I’ll toss them on top. It’s great with warm pita, carrots, cucumbers, any chips or crackers really.
You Have to Try This Hummus!
Seriously, just try making this once and you’ll see what I mean. It takes maybe ten minutes, tops. It’s great to have sitting in the fridge for a snack, and it’s always a hit when people come over. If you do make it, let me know how it goes in the comments. Tell me if you changed anything too!
Lemon Basil Hummus
Tired of boring hummus? This Lemon Basil Hummus is unbelievably fresh and creamy. Made in 10 minutes with simple ingredients, it's the perfect healthy dip or snack!
Ingredients
- 1 can (15 oz) chickpeas, rinsed (save the liquid)
- 1 big cup fresh basil leaves
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 big garlic clove
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
Instructions
- Throw the chickpeas tahini basil lemon juice garlic and salt into a food processor. Don't add the olive oil or the chickpea water yet.
- Put the lid on and pulse it a few times. Turn it on low and slowly pour in the olive oil while it runs. Then add a couple spoonfuls of the chickpea water and blend until its smooth.
- Taste it right from the processor. Add more salt or lemon if you think it needs it.
- Scoop it into a bowl. Make a swirl on top and pour a little more olive oil on.
Notes
Nutrition Information
Yield
8Amount Per ServingCalories 125Total Fat 11 ggSaturated Fat 1.5 ggUnsaturated Fat 9 ggSodium 160 mgmgCarbohydrates 11 ggFiber 3 ggSugar 2 ggProtein 4 gg