Name: Lemon Basil Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 can (15 ounces) chickpeas, drained and rinsed; ¼ cup tahini; ¼ cup fresh lemon juice (about 1 large lemon); 2 tablespoons olive oil, plus extra for garnish; 1 clove garlic, minced; ½ teaspoon salt; 1 cup fresh basil leaves, packed; 2–3 tablespoons water, as needed; Optional: pine nuts for garnish

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If you’re looking for the ultimate crowd-pleaser that’s as effortless as it is flavor-packed, this Lemon Basil Hummus is pure kitchen magic. You’ll fall in love at first bite: creamy chickpeas and luscious tahini get lit up with zesty lemon and a pillow of fresh basil leaves. One whirl in the food processor, and you’ve got a Mediterranean-inspired dip that’s vibrant green, super velvety, and totally irresistible. Whether you’re shaking up your snack routine or serving dinner party apps, this Lemon Basil Hummus is destined to become a new go-to.

Lemon Basil Hummus Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Lemon Basil Hummus is how it makes a handful of staple ingredients sing. Each item plays a starring role in taste, texture, and color. Here’s what you need—and why it matters:

Chickpeas: The creamy, protein-rich foundation of every great hummus, canned for total convenience.
Tahini: Adds gorgeous nuttiness and classic silkiness; choose a high-quality, well-stirred tahini for best results.
Fresh lemon juice: Gives a zingy kick and brightens every bite; freshly squeezed makes all the difference.
Olive oil: Infuses richness and that signature Mediterranean lushness—plus, it makes for a beautiful garnish.
Garlic: Just the right punch of savory flavor; mince it fine so no one gets a raw bite.
Salt: Essential for bringing all the flavors together and accentuating the citrus and basil.
Fresh basil leaves: The star ingredient: vibrant color, sweet aroma, and summery flavor.
Water: Just a bit, as needed, to reach your perfect creamy consistency.
Pine nuts (optional): For extra crunch and a pop of buttery flavor if you want to get a little fancy with your garnish.

How to Make Lemon Basil Hummus

Step 1: Blend the Basics

Start by adding the chickpeas, tahini, lemon juice, olive oil, minced garlic, and salt to your food processor. This stage forms the creamy base and ensures every flavor note can fully combine. Give everything a good blitz, and scrape down the sides so every chickpea gets worked into the mix.

Step 2: Add the Basil

Now for the summery twist! Toss in your packed cup of fresh basil leaves. Blend again until the hummus turns a beautiful, vivid green and the basil is fully incorporated. That’s where Lemon Basil Hummus gets its signature color and herbaceous lift.

Step 3: Adjust the Consistency

If the hummus feels a bit thick, blend in water one tablespoon at a time until it’s perfectly smooth and dippable. Pause to taste—this is a great moment to check the balance of lemon and salt, too, so don’t be shy about tweaking to fit your personal flavor preferences!

Step 4: Garnish and Serve

Spoon your Lemon Basil Hummus into a favorite bowl. Drizzle with a little extra olive oil for silky shine, and sprinkle with pine nuts if you want crunch and visual pop. Now it’s ready to steal the spotlight at your snack table!

How to Serve Lemon Basil Hummus

Garnishes

Garnishing is where the fun really begins. A swirl of olive oil brings a glossy finish, while a scatter of pine nuts ups the crunch factor. You can also shower the bowl with extra chopped basil or even a pinch of flaky sea salt. These little touches make Lemon Basil Hummus look and taste extra-special.

Side Dishes

This hummus is delightfully versatile: set it out with warm pita triangles, crunchy crudités, crispy crackers, or even spread it on toasted sourdough. It’s perfect for picnics, lunchboxes, or as a starter before your favorite Mediterranean meal.

Creative Ways to Present

Let your creativity run wild! Try spooning Lemon Basil Hummus into tiny jars for picnic-ready snacks, dolloping it on grain bowls, or using it as a sandwich spread. Its bright green hue also makes it a stunning dip on a charcuterie board with rainbow veggies.

Make Ahead and Storage

Storing Leftovers

Once you’ve made a batch, keep any leftover Lemon Basil Hummus in an airtight container in the refrigerator. It will stay creamy and fresh for up to 4 to 5 days. Stir before serving, as natural separation may occur.

Freezing

Freezing hummus is absolutely possible. Transfer Lemon Basil Hummus to a freezer-safe container, leaving a little space for expansion. Freeze for up to 2 months, and thaw overnight in the refrigerator when you’re ready to use it again.

Reheating

No actual reheating needed—just let refrigerated or thawed hummus sit at room temperature for about 20 minutes to take the chill off, and give it a good stir to revive its velvety texture. If it seems a bit thick, stir in a splash of water or olive oil before serving.

FAQs

Can I make Lemon Basil Hummus without tahini?

Absolutely! While tahini adds classic flavor and creaminess, you can substitute with Greek yogurt (for a non-vegan version), sunflower butter, or simply increase the olive oil slightly for similar texture.

What can I use instead of basil?

If basil isn’t available, try a handful of fresh spinach, parsley, or even cilantro for a different herbal twist—just keep in mind that each will alter the flavor profile of Lemon Basil Hummus.

How can I make Lemon Basil Hummus extra smooth?

The secret to ultra-creamy hummus is peeling the chickpeas before blending (just pinch off the skins—it’s a bit time-consuming but worth it). Also, blend for longer and don’t rush the process!

Is this hummus recipe gluten-free and vegan?

Yes! Lemon Basil Hummus is naturally gluten-free and vegan, making it a fantastic option for almost any crowd or occasion—just be mindful of what you serve it with if allergies are a concern.

Can I double the recipe for a party?

Definitely. The recipe scales up beautifully—just make sure your food processor is large enough, or blend in batches. Everyone will be grateful there’s extra!

Final Thoughts

Bright, herby, and endlessly scoopable, Lemon Basil Hummus is a true kitchen staple that’s as quick to whip up as it is to devour. Give it a try—you’ll be amazed by how a few simple, fresh ingredients can transform snack time, lunch spreads, or appetizer platters with so much color and flavor. Enjoy every dip and share the love!

Lemon Basil Hummus Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 10 minutes
Yield: About 2 cups 1x
Diet: Vegan, Gluten-Free

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Description

Elevate your hummus game with this zesty Lemon Basil Hummus recipe. Fresh basil adds a burst of flavor to the classic chickpea spread, making it perfect for dipping or spreading on your favorite snacks.

Ingredients

Scale

Chickpea Mixture:

1 can (15 ounces) chickpeas, drained and rinsed
¼ cup tahini
¼ cup fresh lemon juice (about 1 large lemon)
2 tablespoons olive oil, plus extra for garnish
1 clove garlic, minced
½ teaspoon salt

Additional Ingredients:

1 cup fresh basil leaves, packed
2–3 tablespoons water, as needed
Optional: pine nuts for garnish

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Instructions

Blend Chickpea Mixture: In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Blend until smooth, scraping down the sides as needed.
Add Basil: Add basil leaves to the mixture and process until fully incorporated and bright green.
Adjust Consistency: If the hummus is too thick, blend in water 1 tablespoon at a time until desired consistency is reached.
Serve: Transfer the hummus to a serving bowl, drizzle with additional olive oil, and sprinkle with pine nuts if desired. Serve with pita bread, crackers, or fresh vegetables.