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
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
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.
Notes
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
- Prep Time: 5 minutes
Nutrition
- Calories: ~80 calories
- Protein: ~3g