Lemon Basil Hummus
This Lemon Basil Hummus is a creamy, zesty, and herb-packed dip made with chickpeas, fresh basil, lemon juice, and tahini. Ready in just 10 minutes, this bright and refreshing hummus recipe is naturally vegan, gluten-free, and perfect for snack boards, sandwiches, or healthy appetizers.
Ingredients
- Main Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ cup fresh basil leaves packed
- 2 tablespoons tahini
- 1 garlic clove
- Zest of 1 lemon
- Flavor Base
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 –4 tablespoons cold water as needed
- Pantry Staples
- Extra olive oil for drizzling
- Red pepper flakes optional garnish
Instructions
- Prep Ingredients
- Drain and rinse chickpeas thoroughly.
- Wash and dry basil leaves.
- Zest and juice the lemon.
- Blend Base Ingredients
- Add chickpeas, basil, tahini, garlic, lemon zest, lemon juice, olive oil, salt, and pepper to a food processor.
- Process Until Smooth
- Blend until mostly smooth, scraping down the sides as needed.
- Adjust Consistency
- Slowly add cold water, 1 tablespoon at a time, blending between additions until desired creaminess is reached.
- Final Blend
- Blend for 1–2 full minutes for ultra-smooth texture.
- Serve
- Transfer to a bowl.
- Drizzle with olive oil and garnish with fresh basil, lemon zest, or red pepper flakes.
- Chill for 20 minutes for best flavor.
Notes
- Fresh basil is essential for bright flavor—avoid dried basil.
- Remove chickpea skins for extra smooth texture (optional).
- Add water gradually to control thickness.
- Store in an airtight container up to 4 days.
- Best served chilled or at room temperature.