What the heck is this?
This is not your basic hummus, my friend. This is lemon basil hummus — bright, herby, silky-smooth magic that tastes like sunshine in a bowl. It’s the perfect spread, dip, or sneaky midnight snack. The lemon adds a zingy punch, the basil brings summer vibes, and together they turn ordinary chickpeas into something seriously addictive. Smear it on sandwiches, dunk your veggies, or just eat it with a spoon (no judgment here).

Why You’ll Love This Recipe

So fresh, so flavorful — it’s like hummus got a summer makeover.
No weird preservatives like store-bought versions.
Whips up in 5 minutes flat with pantry staples and fresh basil.
Vegan, gluten-free, and packed with plant-based protein.
Perfect for parties, meal prep, or just fancy-snacking at home.

The Good Stuff You’ll Need

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini (the good stuff, creamy and runny)
2–3 tbsp fresh lemon juice (about 1 lemon)
1 clove garlic, minced
1/4 cup fresh basil leaves (packed)
2–3 tbsp olive oil
2–4 tbsp cold water (for creaminess)
1/2 tsp kosher salt
Zest of 1 lemon (optional but highly recommended)

Let’s Do This

Step 1: Blend the Base
In a food processor, toss in the chickpeas, tahini, lemon juice, garlic, and salt. Blend until it starts to get creamy.

Step 2: Add Basil and Olive Oil
Scrape down the sides. Add the basil leaves and olive oil. Blend again until smooth and green-flecked.

Step 3: Adjust the Texture
With the motor running, drizzle in cold water 1 tablespoon at a time until your hummus is super creamy and dreamy.

Step 4: Taste and Tweak
Give it a taste — maybe you want more lemon, a pinch more salt, or another splash of olive oil. Make it yours.

Step 5: Serve It Up
Scoop into a bowl. Drizzle with extra olive oil, sprinkle some lemon zest on top, and maybe a few extra torn basil leaves if you’re feeling fancy.

Serving Suggestions

Pile it onto toast with sliced avocado for the ultimate breakfast.
Use it as a sauce for grilled chicken, shrimp, or veggies.
Serve with pita chips, cucumber slices, and cherry tomatoes for the best snack board ever.
Spread it on sandwiches or wraps instead of mayo.

Switch It Up

Spicy Kick: Add a pinch of red pepper flakes or a squirt of sriracha.
Cheesy Vibes: Stir in a tablespoon of nutritional yeast for a cheesy, vegan flavor boost.
Nutty Twist: Swap olive oil for walnut oil for a richer taste.

Make-Ahead Tips

Store it in an airtight container in the fridge for up to 5 days.
It thickens a bit in the fridge — just stir in a tiny splash of water or lemon juice before serving to loosen it up.

Questions People Actually Ask
Q: Do I have to peel the chickpeas?
A: Nope! But if you want extra smooth hummus and have the patience, peeling them can make a difference.

Q: Can I freeze hummus?
A: Totally! Freeze in an airtight container for up to 2 months. Thaw in the fridge and give it a good stir.

Q: What if I don’t have tahini?
A: Sub in almond butter or peanut butter in a pinch — the flavor will be a little different but still delish!

Lemon Basil Hummus: The Fresh, Zingy Dip You’ll Want on Everything

Author: Tyla
Total Time: 5 minutes
Yield: About 1 1/2 cups 1x

Print Recipe

Description

This is not your basic hummus, my friend. This is lemon basil hummus — bright, herby, silky-smooth magic that tastes like sunshine in a bowl. It’s the perfect spread, dip, or sneaky midnight snack. The lemon adds a zingy punch, the basil brings summer vibes, and together they turn ordinary chickpeas into something seriously addictive. Smear it on sandwiches, dunk your veggies, or just eat it with a spoon (no judgment here).

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini (the good stuff, creamy and runny)
2–3 tbsp fresh lemon juice (about 1 lemon)
1 clove garlic, minced
1/4 cup fresh basil leaves (packed)
2–3 tbsp olive oil
2–4 tbsp cold water (for creaminess)
1/2 tsp kosher salt
Zest of 1 lemon (optional but highly recommended)

Instructions