Basil Hummus

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.

Hummus History

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.

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.

• 2 cups canned chickpeas - drained and rinsed
• 2 garlic cloves - peeled
• ¼ cup lemon juice - freshly squeezed (or to taste)
• ¼ cup tahini (a ground sesame paste)
• 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, more chickpeas and fresh basil, toasted or raw pine nuts, paprika and sea salt

You will also need a food processor or blender.

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.

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 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.

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 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.

Storage Info

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.

Did you enjoy this basil hummus recipe? Let me know in the comments and please share the recipe!

📋Recipe