Lemon Basil Hummus is a delightful twist on a classic chickpea dip—infused with fresh basil, zesty lemon, and garlic. This hummus offers more than just a spread; it’s a light, refreshing option for snacking, dipping, or adding to sandwiches. Whether you’re vegan, seeking dairy‑free recipes, or just want something different from the usual hummus, this version hits home.
Why You’ll Love This Recipe
- Fresh & vibrant flavors: Basil and lemon together elevate the usual chickpea base to something aromatic and bright.
- Quick & simple: This recipe takes about 10 minutes with minimal prep—great for last‑minute snacks or spontaneous get‑togethers.
- Flexible for dietary needs: Vegan, gluten‑free, nut‑free (except sesame from the tahini), and customizable—easy to adapt.
- Versatile uses: As a dip with veggies or pita chips, a spread for wraps or sandwiches—it adapts to your food mood.
Ingredients
- 1 can chickpeas, rinsed and drained
- 2 cups fresh basil leaves, packed
- ½ cup tahini
- 2 tablespoons extra‑virgin olive oil
- 4 tablespoons fresh lemon juice
- 8 cloves garlic, minced
- ½ teaspoon sea salt (or to taste)
- ¼ cup cold water (or more as needed to adjust texture)
Instructions
- Rinse and drain the chickpeas and pat them dry.
- Add chickpeas, minced garlic, tahini, olive oil, lemon juice, and salt into a food processor or high‑speed blender. Place basil leaves on top (not directly touching the blades initially) to protect their flavor and color.
- Begin pulsing or blending on low speed.
- While blending, gradually add cold water (or between pulses if your blender top is sealed). Continue until you get a smooth, spreadable consistency.
- Taste and adjust: more lemon for brightness, more salt if you want more punch, more water for looser texture.
- Serve immediately at room temperature or chill for 30 minutes to let flavors meld. Garnish with extra basil or lemon zest if desired.
Tips, Variations & Storage
- Oil‑free option: simply omit olive oil and use more water to reach the consistency you like.
- Tahini alternatives: if you don’t have tahini or want a change, sunflower seed butter or even a mild nut butter can work, though flavor will shift.
- Add protein or depth: fold in toasted pine nuts or pumpkin seeds. For more umami, a sprinkle of parmesan (if not vegan) works well.
- Storage: Keep in an airtight container in the fridge for up to one week. You can also freeze it for 4‑6 months; thaw in the fridge, stir, adjust consistency if needed.
Nutrition (per ¼‐cup serving)
- Calories: ~167 kcal
- Carbohydrates: ~11 g
- Protein: ~5.6 g
- Fat: ~11 g
- Sugar: ~0.5 g
Serving Suggestions
- As a dip with pita chips, sliced veggies (carrots, cucumbers, bell peppers) or crackers.
- Spread in wraps, on toast or sandwiches. A great companion to grilled veggies or a Mediterranean plate.
- Use as a base in grain bowls for extra flavor.