This fresh basil hummus sprinkled with pine nuts and olive oil is a quick and easy, vegan snack for any occasion. It's an earthy, refreshing dip that pairs well with picnic lunches, backyard get-togethers and more.
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!
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.