Description
This vibrant Lemon Basil Hummus combines the creamy richness of classic hummus with the fresh, aromatic flavors of lemon and basil. Perfect as a healthy appetizer or snack, it’s quick to prepare, packed with protein, and ideal for serving with pita chips or fresh vegetables.
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)
Instructions
- Prepare Ingredients. Gather all ingredients in one place for easy access to ensure a smooth preparation process.
- Drain and Rinse Chickpeas. Drain the canned chickpeas and rinse them thoroughly under cold water until clean to remove excess sodium and canning liquids.
- Combine Ingredients. In a blender or food processor, add chickpeas, fresh basil leaves, minced garlic, lemon juice, tahini paste, olive oil, and salt.
- Blend to Smoothness. Blend on high speed until the mixture is smooth and creamy, stopping occasionally to scrape down the sides to incorporate all ingredients evenly.
- Adjust Seasoning. Taste the hummus and add more lemon juice or salt if desired to achieve the perfect balance of tanginess and saltiness.
- Serve and Garnish. Transfer the hummus to a serving bowl, drizzle with additional olive oil, garnish with a few basil leaves, and serve with pita chips or fresh vegetables.
Notes
- For a thinner consistency, add a tablespoon or two of water or aquafaba while blending.
- Customize the flavor by adding a pinch of cayenne pepper or smoked paprika.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- Use fresh basil for the best flavor; dried basil will not provide the same vibrant taste.
- This hummus is naturally gluten-free and vegetarian.
