Lemon Basil Hummus Recipe
If you’re searching for a bright, herby twist on the classic chickpea dip, look no further than Lemon Basil Hummus. With the zing of fresh lemon and the unmistakable fragrance of basil, this creamy spread will instantly transport you to sunny Mediterranean afternoons—no plane ticket needed. Whether you’re throwing together a quick snack tray or looking for something special for your next potluck, this Lemon Basil Hummus is the ultimate crowd-pleaser that will leave everyone begging for the recipe.
Ingredients You’ll Need
The beauty of Lemon Basil Hummus lies in its simplicity—each ingredient is carefully chosen to contribute to the luscious texture, bright color, and uniquely vibrant flavor. Here’s what you need (and why you shouldn’t skip a single one):
- Chickpeas: The creamy, nutty base that gives hummus its signature texture and richness.
- Tahini: Adds depth and a subtle roasted flavor while making the hummus ultra-silky.
- Fresh Lemon Juice: Provides tang and brightness, lifting all the flavors and making this hummus sing.
- Olive Oil: Lends a fruity richness and helps everything blend smoothly—plus a little extra for that luxurious finish.
- Garlic: Just one clove brings bold, aromatic punch; try roasting for a sweeter, milder hummus.
- Salt: The key to making all the flavors pop (don’t be shy—taste and adjust at the end!).
- Black Pepper: Adds subtle warmth and complexity in the background.
- Fresh Basil Leaves: The hero! Aromatic and sweet, basil transforms this dip from classic to unforgettable.
- Water: A splash as needed helps you achieve that perfectly scoopable, creamy consistency.
- Lemon Zest (optional): For garnish, it boosts color and delivers that last punch of citrus aroma.
How to Make Lemon Basil Hummus
Step 1: Combine the Base Ingredients
Pop the chickpeas, tahini, fresh lemon juice, two tablespoons of olive oil, garlic, salt, and black pepper into your food processor. This initial blend sets the foundation for your Lemon Basil Hummus, building the creamy, tangy, and nutty base that will carry those glorious basil notes later. Scrape down the sides to make sure nothing gets left behind.
Step 2: Add Fresh Basil
Add your packed fresh basil leaves right into the processor and blend again until you see a lovely, pale green color and everything looks creamy and uniform. The basil transforms this hummus, infusing every bite with its distinct, fresh flavor—don’t skimp on this step!
Step 3: Adjust Texture
If the hummus looks a little thick or chunky, it’s time for a drizzle of water. Add one tablespoon at a time, blending and checking the consistency as you go—you’re aiming for smooth and easily spreadable, but still thick enough to hold its shape.
Step 4: Taste and Fine-Tune
Scoop up a little with a spoon or pita chip, then adjust the salt, lemon juice, or even a tad more basil if you think it needs more pep. That final tweak makes this Lemon Basil Hummus truly your own!
Step 5: Serve and Garnish
Transfer your finished hummus to a serving bowl, then drizzle the top with olive oil and a sprinkle of lemon zest for extra visual flare and aroma. You can even toss on a few basil leaves or a crack of black pepper. Serve chilled or at room temp—whichever you prefer!
How to Serve Lemon Basil Hummus
Garnishes
This is where you can let your creative side shine. Drizzle with a swirl of olive oil for rich gloss, dust with lemon zest for vibrant color and brightness, or sprinkle on extra chopped basil for a garden-fresh vibe. A light scatter of toasted pine nuts or a pinch of sumac takes things totally over the top!
Side Dishes
Lemon Basil Hummus is the perfect centerpiece for a mezze platter, nestled among crisp cucumber slices, rainbow carrots, sweet bell pepper strips, and wedges of warm, pillowy pita. It also shines beside falafel, grilled veggies, or even as a cool topping for spicy roasted potatoes.
Creative Ways to Present
Try stuffing this hummus into pita pockets with fresh greens for the quickest lunch ever, or serve it dolloped atop grain bowls or grilled salmon for a farmer’s market-inspired meal. For a fun party idea, spoon Lemon Basil Hummus into endive leaves or tiny cucumber cups for elegant, no-mess finger food!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Basil Hummus keeps beautifully in an airtight container in the fridge for up to five days. The flavors mingle and deepen, making those later scoops even more irresistible. Just give it a quick stir before serving if it separates a bit.
Freezing
Yes, you can freeze hummus! Portion Lemon Basil Hummus into freezer-safe containers, leaving a little space at the top for expansion. Thaw overnight in the refrigerator—keep in mind the texture might change slightly, but it’ll still taste fantastic.
Reheating
Hummus is typically served chilled or at room temperature, so skip the microwave. If you prefer it a little warmer, let it sit out for 20 to 30 minutes before serving, or give it a quick stir after returning to room temp for best texture.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just soak and cook your chickpeas until very soft. The texture will actually be even creamier, though it does add some prep time. You’ll need about 1.5 cups of cooked chickpeas to replace one can.
Is Lemon Basil Hummus gluten-free?
Yes, it’s naturally gluten-free! Just watch what you serve with it—swap out pita bread for veggie sticks or gluten-free crackers for a totally gluten-free experience.
Can I substitute another herb for basil?
If basil isn’t available, try fresh parsley or even cilantro for a different twist. The flavor will change, but it remains a refreshing, herb-packed hummus.
How can I make my hummus extra creamy?
For ultra-smooth Lemon Basil Hummus, peel the chickpeas before blending (pinching them out of their skins) or blend an extra minute or two. A splash more water or olive oil also softens things up beautifully.
What should I do if my hummus is too tangy?
If it tastes a little sharp from the lemon, add a touch more olive oil or a spoonful of tahini to mellow it. You can also toss in an extra chickpea or two and blend again until the flavor balances out perfectly.
Final Thoughts
If you’ve been searching for a simple way to elevate your snack and appetizer game, this Lemon Basil Hummus is the answer. With its lively flavors, creamy texture, and stunning color, it’s a guaranteed hit—so grab your blender, a handful of basil, and get dipping! I can’t wait for you to taste just how delicious homemade hummus can be.
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Lemon Basil Hummus Recipe
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Lemon Basil Hummus is a refreshing twist on the classic dip. Creamy chickpeas blended with fresh basil, lemon juice, and garlic create a flavorful and healthy snack or appetizer.
Ingredients
Main Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tablespoons olive oil (plus more for garnish)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/4 cup packed fresh basil leaves
- 2–3 tablespoons water (as needed for texture)
- lemon zest (for garnish, optional)
Instructions
- Blend Main Ingredients: In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, salt, and pepper. Process until smooth, scraping down the sides as needed.
- Add Basil: Add basil and blend again until creamy.
- Adjust Consistency: If too thick, add water gradually until desired consistency is reached. Adjust seasoning.
- Serve: Transfer to a bowl, drizzle with olive oil and lemon zest. Serve chilled or at room temperature with accompaniments.
Notes
- For extra flavor, roast the garlic before blending.
- This hummus can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 1g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
