Dip carrots, tortilla chips or pita bread into this fresh basil hummus sprinkled with pine nuts and olive oil. 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. It's a quick and easy snack for any occasion.
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Basil Hummus Ingredients
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.
- chickpeas - I use canned chickpeas for this recipe, drained and rinsed well.
- 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.
- lemon juice - Freshly squeezed.
- 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.
- toppings - I like to finish this basil hummus with olive oil, more chickpeas and fresh basil, toasted or raw pine nuts, paprika and sea salt.
*Check recipe card for ingredient amounts.
How to Make it
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 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.
Pro 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.
Step 3. Serve. 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!
Serving Suggestions
- 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.
- 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 Storage Info
- As this 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.
Recipe 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.
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📋Recipe
Basil Hummus Recipe
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.
- 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
- The nutrition information does not include the toppings.
- This recipe yields approximately 2 cups hummus.
- 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.
- 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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