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–+ servings
hummus garnished with basil and olive oil in a bowl.
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5 from 2 votes

Lemon Basil Hummus

Use this flavorful lemon basil hummus recipe for dipping chips or pitas into, as a base for sandwiches, toast or wraps or toss with hot pasta.
Prep Time0 minutes
Cook Time0 minutes
Blending10 minutes
Total Time10 minutes
Course: Dip
Cuisine: Middle Eastern Inspired
Servings: 8
Calories: 146kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2 cups chickpeas see notes
  • ¼ cup tahini
  • ½ tablespoon lemon juice
  • ½ teaspoon salt
  • 2 cloves garlic
  • 1 tablespoon olive oil extra virgin
  • 1 cup fresh basil leaves
  • 4-5 large ice cubes
  • salt and pepper to taste

Instructions

  • Add the chickpeas, tahini, lemon juice, salt, garlic, olive oil and basil leaves to the bowl of a food processor.
  • Blend well for about 4-5 minutes, stopping to scrape down the edges a few times. The hummus should already look pretty smooth.
  • Add ice cubes one at a time, blending after each addition. The hummus will start to look even smoother and will turn a lighter shade as the tahini reacts with the cold ice. Keep adding ice cubes and blending to desired consistency. This can take about 5 minutes. Season with salt and pepper to taste.
  • Serve or store covered in the fridge until needed.

Notes

Substitutions - I use chickpeas that I cook from dried chickpeas and I remove the skins off of them as they will give you the smoothest texture. Use canned if you prefer but the texture won't get quite as smooth - it'll still taste delicious.

Nutrition

Serving: 0.25cups | Calories: 146kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Fiber: 5g