Description
A fresh and zesty Lemon Basil Hummus that combines creamy chickpeas, aromatic basil, and bright lemon juice. Perfect for a healthy snack or appetizer, this hummus is easy to prepare in just 10 minutes using a blender or food processor.
Ingredients
Scale
Hummus Ingredients
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 cup fresh basil leaves
- 2 garlic cloves, minced
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp tahini paste
- 2 tbsp extra virgin olive oil
- ½ tsp salt (adjust to taste)
Instructions
- Prepare Ingredients: Gather all ingredients in one place for easy access to ensure a smooth preparation process.
- Clean Chickpeas: Drain and rinse the canned chickpeas under cold water until they are clean to remove excess sodium and improve texture.
- Combine Ingredients: In a blender or food processor, add chickpeas, fresh basil leaves, minced garlic, lemon juice, tahini paste, olive oil, and salt for blending.
- Blend to Smooth: Blend on high speed until the mixture is smooth and creamy. Scrape down the sides periodically to ensure all ingredients are fully incorporated.
- Adjust Seasoning: Taste the hummus and adjust the seasoning as desired by adding more lemon juice or salt for brightness and flavor balance.
- Serve: Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, garnish with fresh basil leaves, and serve with pita chips or fresh vegetables as a delicious appetizer or snack.
Notes
- Use low-sodium chickpeas to control the salt content.
- Fresh basil leaves add vibrant flavor; dried basil is not recommended for this recipe.
- You can substitute lemon juice with lime juice for a different citrus twist.
- Tahini paste can be found in most grocery stores or Middle Eastern markets.
- Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
- For a smoother texture, peel the chickpeas before blending.
