Description
Lemon Basil Hummus is a vibrant and creamy twist on the classic hummus, blending smooth chickpeas, fresh basil, zesty lemon juice, and tahini for a refreshing and flavorful dip. Perfect for snacking with pita chips or fresh veggies, this quick and easy recipe brings a bright, herbaceous note to any gathering or simple meal.
Ingredients
Scale
Hummus Base
- 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 to streamline the blending process and ensure nothing is missed.
- Rinse Chickpeas: Drain the canned chickpeas and rinse them thoroughly under cold water to remove excess sodium and canning liquid, enhancing the hummus flavor.
- Combine in Blender: Add chickpeas, fresh basil leaves, minced garlic, lemon juice, tahini paste, olive oil, and salt to a blender or food processor for blending.
- Blend Until Smooth: Blend the mixture on high speed until smooth and creamy, stopping occasionally to scrape down the sides to ensure even consistency.
- Adjust Seasoning: Taste the hummus and add more lemon juice or salt as desired to balance the flavors perfectly.
- Serve: Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, garnish with fresh basil leaves, and serve alongside pita chips or fresh vegetables.
Notes
- For an even smoother consistency, peel the chickpeas before blending, though this step is optional.
- Adjust the amount of garlic and lemon juice to suit your personal taste preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try adding a pinch of cumin or smoked paprika for a different flavor twist.
- This recipe is naturally gluten-free and vegetarian.
