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.
Basil Hummus Ingredients
The ingredients used are a combination of a classic hummus with a fresh, basil pesto blended into one delicious dip.
- canned chickpeas
- fresh lemon juice
- tahini – a ground sesame paste
- fresh basil
- olive oil
- cumin, salt and pepper
- Toppings: olive oil, more chickpeas and fresh basil, toasted or raw pine nuts, paprika and sea salt
While no one can determine hummus’s exact origins, some believe that the Bible mentions hummus in the Book of Ruth, implying that hummus is thousands of years old. Chickpeas have been cultivated for over 10,000 years, one of the earliest legumes to be so.
Tahini (sesame paste) is also believed to have been around for hundreds of years, but it’s difficult to narrow down the actual time when these ingredients were first combined to create hummus.
When you make basil pesto hummus, you’re putting your own twist on a dish that ancient people enjoyed.
Hummus has dozens of 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, 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.
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 or when you see signs of it going bad like darkening, mold or a sour smell.
- 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
- Olive oil - to drizzle over the hummus
- Pine nuts - toasted or raw
- Sea salt
- Fresh basil leaves
- 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!
- The nutrition information does not include the toppings.
- This recipe yields approximately 2 cups hummus.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Did you enjoy this basil hummus recipe? Let us know in the comments and please share!