Basil Hummus

5 from 2 votes

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.

Prep Time5

Total Time5

Course: Snack

Cuisine: American, Levantine

Diet: Low Salt, Vegan, Vegetarian

Servings: ¼ cup servings

Calories: 101kcal

Author: Joss Dyckson

Equipment

Food processor

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

US Customary - Metric

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!

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