Dip carrots, tortilla chips or pita bread into this fresh basil hummus sprinkled with pine nuts and olive oil. It's a quick and easy snack for any occasion.
When Regular Hummus Gets a Little Boring...
Basil is one of my favorite herbs to eat fresh and sometimes regular hummus can feel a little...boring. Enter this pastel green, herb-packed version: hummus with a herby boost.
This vegan dish blends chickpeas with savory herbs and spices to make an earthy, refreshing dip that pairs well with picnic lunches and poolside get-togethers or even an after-school/work snack.
The ingredients used are a combination of a classic hummus with a fresh, basil pesto blended into one delicious dip. It makes about 2 cups hummus but can easily be adjusted for larger gatherings.
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Ingredients
- garlic cloves - Almost all hummus uses fresh garlic to enhance the flavor. I like to use a lot of it, but feel free to tone it down if that is your preference. Roasted garlic can also help tone it down and add to the flavor profile.
- tahini - Tahini is a ground sesame paste and it's a classic ingredient in hummus.
- fresh basil leaves - Also called sweet basil. When choosing basil from the grocery store, look for basil that isn't wilted, has bright green color without dark spots.
- olive oil (not pictured) - Use extra virgin olive oil for best results.
- cumin - One of my favorite spices! It adds a bit of warmth, smokiness and nuttiness.
*Check recipe card for ingredient amounts.
How to Make Basil Hummus
Step 1. Add ingredients to food processor. Add the chickpeas, garlic cloves, lemon juice, tahini, basil leaves, water, olive oil, cumin and pepper to a food processor.
Step 2. Process & season. Process the ingredients until smooth. Scrape down the sides of the bowl when necessary. If it is too thick, blend in a little bit more water and then season with salt.
Chef's Note: If you're using a blender instead of a food processor, you may need to add a little more water to get it blending properly.
Step 3. Serve. Drizzle the basil hummus with some olive oil. Sprinkle with chickpeas, pine nuts, paprika and sea salt. Garnish with a few fresh basil leaves, if desired. Serve!
Serving Suggestions
- Basil hummus can have dozens of topping variations. While this recipe uses pine nuts, olive oil and paprika as toppings, some recipes call for surprising ingredients, like ground beef, which goes great with veg (just like in this ground beef and vegetable stir fry). You can find some inspiration from my hummus dip platter recipe.
- In any case, you can use hummus as a dip for veggies, toast points, pita chips and crackers or roll it up in flatbread with other ingredients to make a wrap.
- Hummus also makes a tasty spread for sandwiches or toast. Try it as a spread in this Italian sausage sandwich.
Basil Hummus FAQs
You can try other nut and seed pastes like almond butter, sunflower seed butter and peanut butter or even mashed avocado. Greek yogurt can also add some smoothness and creaminess in place of tahini.
As this basil hummus contains fresh ingredients, it requires refrigeration. Cover your hummus with plastic wrap, or place it in an airtight container before storing it in the fridge. Eat the hummus within 5 days.
Throw it out immediately if you see any signs of it going bad like darkening, mold or a sour smell.
❤️ More Basil-Forward Recipes to Try
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📋Recipe
Basil Hummus
Ingredients
For the Hummus Base
- 2 cups canned chickpeas - drained and rinsed
- 2 garlic cloves - peeled
- ¼ cup lemon juice - freshly squeezed (or to taste)
- ¼ cup tahini
- 1 cup fresh basil leaves - packed tightly
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon black pepper
- salt - to taste
Toppings
- olive oil - to drizzle over the hummus
- chickpeas
- pine nuts - toasted or raw
- paprika
- sea salt
- fresh basil leaves
Instructions
- Add the chickpeas, garlic cloves, lemon juice, tahini, basil leaves, water, olive oil, cumin and pepper to a food processor.2 cups canned chickpeas, 2 garlic cloves, ¼ cup lemon juice, ¼ cup tahini, 1 cup fresh basil leaves, 2 tablespoons water, 1 tablespoon olive oil, 1 teaspoon cumin, ½ teaspoon black pepper
- Process the ingredients for a few minutes, until smooth. Scrape down the sides of the bowl when necessary. If it is too thick, blend in a little bit more water. Season with salt, to taste.
- Drizzle the hummus with some olive oil. Sprinkle with chickpeas, pine nuts, paprika and sea salt. Garnish with a few fresh basil leaves, if desired. Serve!
Equipment
Notes
- Note on nutrition info: The nutrition information does not include the toppings.
- Yield: This recipe yields approximately 2 cups hummus.
- Storage: Store the hummus in an airtight container in the fridge for up to 5 days. Throw it out if you see signs of it going bad like darkening, mold or a sour smell.
- Tip: If you're using a blender instead of a food processor, you may need to add a little more water to get it blending properly.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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