Vibrant Lemon Basil Hummus

Lemon basil hummus has become my go-to for parties and quick snacks alike thanks to its lively flavor and fresh aroma. The sweet peppery scent of basil paired with lemony zing brightens the classic hummus into something everyone scoops up fast. All you need is a blender and a handful of basic ingredients for a dip that truly tastes like summer.

I first whipped this up when I found myself with a bumper crop of basil toward the end of summer. It quickly replaced traditional hummus on our table and my friends now ask me to bring it to every gathering.

Ingredients

• Chickpeas: Canned, rinsed, and drained provide the creamy base packed with plant protein and fiber
• Fresh basil leaves: Use two cups firmly packed for the vibrant color and real garden flavor; pick leaves that look crisp and bright green
• Tahini: Creamy sesame paste adds nuttiness and richness; choose a pale, smooth tahini for best flavor
• Olive oil: Smooths out the hummus and helps blend; choose an olive oil that tastes buttery, not bitter
• Lemon juice: Adds the citrusy tang; use freshly squeezed for the cleanest flavor
• Garlic: Minced gives a kick of savory depth; use fresh garlic and not jarred or prechopped
• Salt: Balances everything and lifts the flavor; use fine sea salt or kosher salt
• Water: Makes it spreadable; add just enough to get a creamy texture without going watery

Step-by-Step Instructions

Prep the Chickpeas:

Rinse and drain the canned chickpeas well under cold water. This helps remove the can taste and softens their skins.

Layer the Blender:

Place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt into the blender or food processor. Start with chickpeas nearest the blade, then pour the wet ingredients in with the basil leaves sitting on top.

Start Blending:

Pulse the mixture on low at first. This pulls the liquid and chickpeas toward the blade while the basil gradually chops down.

Add Water to Adjust Consistency:

Slowly drizzle in water as you blend until the hummus turns silky and smooth. Pause to scrape down the sides to make sure all basil leaves get evenly incorporated.

Blend Until Smooth:

Continue blending for a full minute or longer for the creamiest texture. It should be a lush green and totally spreadable. If it looks too thick, add a tiny splash more water.

Taste and Serve:

Spoon the hummus into a bowl. Taste for salt and lemon, adding more to suit your palate. Swirl some olive oil on top and garnish with a few fresh basil leaves.

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Basil is definitely my favorite herb because I love how its aroma hits you as soon as you remove the hummus lid. The first time I made this dip my son actually ran into the kitchen asking if we were having pesto pasta. Now it always brings him running.

Storage Tips

Lemon basil hummus will keep in an airtight container in your fridge for up to five days. The olive oil helps it stay creamy. If it thickens, just stir in a splash of water before serving. For longer storage, freeze in a sealed container and thaw in the fridge the night before you want to use it.

Ingredient Substitutions

No basil on hand? Try using baby spinach plus a handful of fresh parsley for a milder but still green hummus. Swap lemon juice for lime in a pinch, though the flavor will taste sharper. If allergic to sesame, omit the tahini and add two more tablespoons olive oil for creaminess. Roasted garlic can replace raw for a sweeter, milder kick.

Serving Suggestions

This hummus shines spread on toast or rice cakes for a simple snack. Spoon it onto grain bowls for a burst of flavor, especially good with roasted veggies. Use as a dip for colorful crudités like carrots, bell peppers, or snap peas. Tangy enough to serve as a sandwich spread. Sometimes I dollop it onto grilled fish or chicken and it totally wakes up the plate.

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Experiment with the amount of garlic and lemon to suit your own taste — that is the beauty of homemade hummus. Enjoy every vibrant bite.

Frequently Asked Questions

→ How long does homemade lemon basil hummus stay fresh?

When stored in an airtight container in the refrigerator, this lemon basil hummus will keep fresh for 4-5 days. For best flavor and texture, consume within the first 3 days.

→ Can I make this hummus without tahini?

Yes, though tahini provides the authentic flavor and creamy texture. Substitute with an equal amount of Greek yogurt for tanginess, or use extra olive oil. The flavor profile will change, but you'll still have a delicious dip.

→ What can I serve with lemon basil hummus?

This hummus pairs wonderfully with fresh vegetables like carrots, cucumber, and bell peppers. It's also delicious with warm pita bread, pita chips, or flatbread. Try it as a spread on sandwiches or wraps, or as part of a Mediterranean mezze platter.

→ Can I use dried basil instead of fresh?

Fresh basil is strongly recommended for this recipe as it provides vibrant color and bright flavor. Dried basil won't deliver the same impact. If fresh basil isn't available, consider using fresh parsley or cilantro as alternatives.

→ How can I make my hummus smoother?

For ultra-smooth hummus, remove the skins from chickpeas before blending. Another technique is to blend the tahini with lemon juice first until light and fluffy, then add remaining ingredients. Ensure adequate blending time, and add ice-cold water if needed to achieve desired consistency.

→ Can I freeze lemon basil hummus?

Yes, this hummus freezes well for up to 3 months in airtight containers. Thaw overnight in the refrigerator. The texture might change slightly, so stir well and consider adding a splash of olive oil and lemon juice to refresh the flavors before serving.