If you’re searching for the ultimate Mediterranean-inspired snack that bursts with bright flavor and creamy texture, look no further than Lemon Basil Hummus. This velvety dip celebrates zesty lemon, fragrant basil, and silky smooth chickpeas in every bite. The result? A refreshing, versatile recipe that’s not only healthy and vegan but also whips up in ten minutes flat—perfect for get-togethers, weekday lunches, or the days when you crave something special straight from your fridge.
Ingredients You’ll Need
Lemon Basil Hummus only requires a handful of easy-to-find ingredients, but each one plays a unique and delicious role. Together, these pantry and fresh staples come together to create an unforgettable flavor profile that’s both classic and modern.
- Chickpeas: The heart of our hummus, chickpeas provide creamy texture and plant-based protein—just be sure to rinse and drain them well.
- Fresh basil leaves: Don’t skimp here—packed basil lends a bright green hue and gorgeous herbal flavor that makes this hummus unique.
- Tahini: This nutty sesame paste is essential for the classic creamy richness and a silky finish.
- Olive oil: Adds lusciousness and helps meld all the flavors together beautifully.
- Lemon juice: The star ingredient for tang and freshness—freshly squeezed makes all the difference.
- Garlic: Minced garlic brings a savory punch; the more cloves, the bolder the dip!
- Salt: A pinch of salt fine-tunes and intensifies the flavors—don’t forget it!
- Water: Adjusts the hummus to your ideal level of creaminess—add just enough for that dreamy, spreadable consistency.
How to Make
Step 1: Rinse and Drain Chickpeas
Start by thoroughly rinsing and draining your canned chickpeas. This step is quick but critical—it washes away any tinny aftertaste and helps the flavor shine through. If you have the patience, peeling the chickpeas results in an even creamier Lemon Basil Hummus, though this step is totally optional.
Step 2: Load Up Your Blender or Food Processor
Add all your ingredients to your blender or food processor, saving the water for later. For the smoothest results, place the chickpeas and wet ingredients like tahini and olive oil near the blade, then pile the basil leaves right on top. This layering helps everything blend evenly.
Step 3: Blend and Adjust Consistency
Begin blending on a low setting. As the mixture comes together, gradually pour in the water. Stop occasionally to scrape down the sides—Lemon Basil Hummus loves a little extra attention! Blend until completely smooth and lush, adding more water if you prefer a thinner, dip-like texture.
Step 4: Taste and Tweak
This is your moment to make it yours. Taste the hummus and adjust with a pinch of salt, an extra squeeze of lemon, or another clove of garlic if you’re feeling bold. Continue blending until every bite is balanced and irresistible.
Step 5: Serve or Store
Scoop the finished Lemon Basil Hummus into a bowl and serve immediately for maximum basil fragrance, or cover and refrigerate until chilled. It pairs perfectly with crispy veggies, pita, or as a bold sandwich spread.
How to Serve
Garnishes
The magic of Lemon Basil Hummus doesn’t stop at blending. Give your bowl the finishing touch with a drizzle of olive oil, a sprinkle of chopped basil, a dusting of sumac, or a scattering of toasted pine nuts for some extra flair and crunch.
Side Dishes
Pairing with crispy pita chips, a vibrant veggie platter, or warm flatbreads makes this hummus the star of any Mediterranean spread. It even shines alongside grain salads like tabbouleh or as an accompaniment to roasted vegetables for a satisfying lunch or dinner.
Creative Ways to Present
Don’t be afraid to get playful! Spread Lemon Basil Hummus onto sandwiches, dollop it over grain bowls or grilled meats, or swirl it into soups for a pop of color and flavor. Layer it in a jar with roasted veggies for on-the-go snacking or take it to your next picnic as a bright crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Lemon Basil Hummus stays fresh and vibrant for up to five days when stored in an airtight container in the refrigerator. Just press a layer of plastic wrap directly against the surface before sealing to keep the basil from oxidizing and maintain that gorgeous green color.
Freezing
If you’d like to make a big batch for later, Lemon Basil Hummus freezes beautifully. Portion it into freezer-safe containers, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the fridge before serving—give it a good stir to restore its lovely creaminess.
Reheating
While Lemon Basil Hummus is delicious straight from the fridge, you can serve it gently warmed if you prefer. Place in a microwave-safe bowl and heat in short bursts, stirring in between, or let it sit at room temperature for 20–30 minutes before serving to knock the chill off.
FAQs
Can I use dried basil instead of fresh?
Fresh basil is the secret to the unique, bright flavor and vibrant green color of Lemon Basil Hummus, so I highly recommend using the real deal. Dried basil just won’t give the same impact or freshness.
Is this hummus recipe gluten-free?
Absolutely! Lemon Basil Hummus is naturally gluten-free—just make sure any dippers or accompaniments you choose, like pita or chips, are gluten-free if needed.
What can I use instead of tahini?
If you’re out of tahini, you can substitute with cashew butter or sunflower seed butter for a slightly different but still creamy texture. The flavor will be a bit nuttier, but it’s a fun twist!
Why is my hummus too thick?
No worries—just add a tablespoon of water at a time and blend again until you reach the creamy, spreadable consistency you love. A splash of extra olive oil also helps loosen things up if desired.
Can I make Lemon Basil Hummus without a food processor?
A powerful blender works beautifully if you don’t have a food processor. For a rustic version, you can even mash everything by hand—just expect a chunkier, more textured dip.
Final Thoughts
If you’re ready to upgrade your snacking game, this Lemon Basil Hummus is the answer. It’s simple, wildly flavorful, and sure to leave everyone at the table asking for the recipe. Give it a try and let this vibrant, zesty dip become a staple in your own kitchen!
Print
Lemon Basil Hummus Recipe
- Total Time: 10 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This refreshing lemon basil hummus is a creamy, protein-packed dip made with chickpeas, fresh basil, tahini, lemon juice, and garlic. Ready in just 10 minutes, it’s the perfect healthy snack, appetizer, or sandwich spread with a fresh, zesty twist.
Ingredients
Chickpeas:
- 1 can chickpeas, rinsed and drained
Fresh Basil:
- 2 cups fresh basil leaves, packed
Tahini:
- ½ cup tahini
Olive Oil:
- 2 tablespoons olive oil
Lemon Juice:
- 4 tablespoons lemon juice
Garlic:
- 8 cloves garlic, minced
Salt:
- ½ teaspoon salt
Water:
- ¼ cup water (more or less for consistency)
Instructions
- Rinse and Drain Chickpeas: Thoroughly rinse and drain the chickpeas.
- Blend Ingredients: Add all ingredients except the water to a blender or food processor, with chickpeas and wet ingredients near the blade and basil leaves on top.
- Gradually Add Water: Begin blending on low speed, gradually adding water as needed and scraping down the sides if necessary.
- Blend Until Smooth: Blend until smooth and creamy, adjusting salt, lemon juice, or water to taste.
- Serve or Refrigerate: Serve immediately or refrigerate until ready to enjoy.
Notes
- For ultra-smooth hummus: Peel chickpeas before blending (optional but effective).
- Serving ideas: Use as a dip, sandwich spread, or salad topping.
- Flavor boost: Add a pinch of red pepper flakes or a splash of white balsamic for extra brightness.
- Storage: Keeps well in an airtight container in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
