Lemon Basil Hummus (Print Version)
# Ingredients:
→ Base
01 -
1 can chickpeas, rinsed and drained
02 -
2 cups fresh basil leaves, packed
03 -
½ cup tahini
→ Flavor Components
04 -
2 tbsp olive oil
05 -
4 tbsp lemon juice
06 -
8 cloves garlic, minced
07 -
½ tsp salt
08 -
¼ cup water
# Instructions:
01 -
Thoroughly rinse and drain the chickpeas.
02 -
Add chickpeas, basil, tahini, olive oil, lemon juice, minced garlic, and salt to blender. Position wet ingredients closest to the blade with basil on top.
03 -
Begin pulsing or blending on low speed to combine ingredients.
04 -
Gradually add water while the blender is running (or between pulses if your blender lid doesn't have an opening).
05 -
Continue blending until mixture reaches a smooth, spreadable consistency.
06 -
Transfer to a serving bowl and enjoy as a dip or spread.
# Notes:
01 -
This hummus can be stored in an airtight container in the refrigerator for up to 5 days.
02 -
For a thinner consistency, add additional water or olive oil during blending.