Basil Hummus – you will love this recipe for two things – it is a tasty and healthy alternative when it comes to snacking and it is just what you might need for entertaining.
This hummus is creamy, satisfying, and full of bright and nutty flavours from tahini, lemon juice, and fresh basil leaves.
Hummus…What Is It?
It is a creamy dip or spread normally made from chickpeas, tahini paste, lemon juice, olive oil and spices. It is loaded with plant-based protein, vitamins, fibre, and good fats, and popular in the Middle East and Mediterranean.
Adding Basil Leaves – A Delightful Variation
If you enjoy traditional hummus, you will find that adding a handful of fresh basil leaves will take it up a notch.
This fragrant herb, which is a member of the mint family, invigorates the creamy dip with extra freshness and a hint of sweetness, so you get an instant flavour boost!
Other Ingredients For Hummus
To whip up this delicious variation, you will also need chickpeas, tahini, fresh lemon juice, garlic, olive oil and pinch of salt. And to make the process simpler, you may use canned chickpeas and store-bought tahini paste.
Know Your Tahini
Tahini paste is made either from hulled or unhulled (outer shell intact and not removed) sesame seeds. For this recipe, I recommend you get the hulled tahini as it lends a less bitter taste.
Interested to make your own tahini? You can head here to find a quick and easy one.
I made hummus both with store-bought and homemade tahini paste. And the question you might be thinking right now is which one is better? And my simple answer is – each one has its own merit.
Store-bought hulled tahini is smoother in texture and subtle in taste, in my opinion. My homemade tahini feels grainier but tastes fresher and more assertive in flavour. I have no problem using any of the two. They both taste great.
What Do You Serve It With?
You can serve hummus with pita bread, tortilla chips, crackers, veggies – such as carrots, celery, cucumber, broccoli, etc. Or you can spread it on your sandwiches, toasts, and wraps, it’s up to you!
Although I got excited at first thinking basil hummus is a new idea, which I found out was not, tweaking the ingredients and using the right amount to make a lovely recipe is a happy discovery!
And I had to mention CookieandKate website where the recipe was adapted.
How To Make Basil Hummus
- Food Processor
- 1/4 cup hulled tahini paste or homemade
- 1/4 cup lemon juice from 1 large lemon
- 2 tbsp olive oil and more for drizzling
- 40 grams basil leaves, chopped
- 1 garlic glove, chopped
- ½ tsp salt or to taste
- 400 grams canned chickpeas (garbanzo beans), drained and rinsed
- 2 tbsp water as needed
- Save some chickpeas for garnish and set aside (optional).
- Add tahini and lemon juice into the bowl of a food processor and blend until combined. Scrape down the tahini and lemon mixture and process again.
- To the mixture, add olive oil, basil leaves, garlic and salt. Process for a minute, scrape down the sides of the bowl, and process again for about 30 seconds.
- Take half of the chickpeas and add to the processor. Blend well and scrape down the sides of the bowl as needed
- Then add the rest of the chickpeas and process, about 1 to 2 mins. It will look thick at this point.
- Add water, starting with 1 to 2 tbsp, and process until it becomes smooth and creamy but still has a bit of texture. (I added 3 tbsp of water to get my preferred consistency). Taste and see if it needs more salt or lemon juice.
- Transfer the basil hummus into a container and drizzle with more olive oil. Top with a few pieces of chickpeas. Serve and enjoy.