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Basil Hummus

A delicious variation of the traditional hummus, which makes use of basil leaves to add extra freshness and a hint of sweet and savoury to this wholesome creamy dip.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes

Equipment

  • Food Processor

Ingredients

  • 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

Instructions

  • 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.

Notes

Storage: Keep basil hummus in an airtight container and place it in the refrigerator. Best to bring it at room temperature before serving.