If you love hummus, you need to try this basil hummus recipe. It is perfect as a healthy snack or an appetizer, and it comes together in 5 minutes. This delicious basil hummus is a great recipe idea to use basil this summer.
Easy Homemade Basil Hummus Recipe
In these beautiful summer days, my basil plants are growing uncontrollably. So I’m trying to incorporate basil in every dish that I make. I love the floral aromas of basil, and I cannot get enough of it.
If you want options other than pesto for your basil, this basil hummus is a great summer recipe that incorporates basil and also makes a wonderful appetizer for a barbecue.
Basil is not only for pesto. This basil hummus is a delicious way to serve basil.
Ingredients to Make Basil Hummus
- Chickpeas (aka Garbanzo Beans): you can either grab a can of chickpeas, or cook some dried chickpeas. Try to find a can without additives. Drain and rinse the chickpeas before using them. You can also place them in a pot with “new” water, and boil them for 10-15 minutes. This makes them softer, so that it’s easier to achieve a smooth hummus.
- Basil Leaves: Start with less than you think you need for your hummus. Basil has a strong flavor and it can easily overpower the dish. The end result will also depend on the flavor of the leaves themselves. Some can be stronger than others, some more bitter, etc..
It is also difficult to measure basil leaves precisely by volume. So start with a bunch of basil leaves, and give it a taste before adding more. Adjust the amount of basil according to the dip’s taste to your preference, not acoording to how green the basil hummus is. Remember that the flavor will intensify when you store it in the fridge. - Tahini is essential for hummus, but you can leave it out if you don’t want to go out and buy some. Other recipes that use tahini include Baba Ganoush, or classic hummus.
- Ice water does wonders for any hummus recipe. It helps make the tahini smoother and lighter in color. It is the magic ingredient to fix chunky and thick hummus. Add ice water, or even ice cubes to the food processor for a basil hummus that is lighter in consistency and in color.
- Garlic, olive oil, lemon juice and salt: everyday ingredients that bring out the flavor in this basil hummus recipe. These can obviously be adjusted according to your preference.
How to Make Basil Hummus
Making this green pesto hummus cannot be any easier. The whole thing comes together in minutes.
Put everything in a food processor or a blender, and buzz it for a few minutes. Don’t add all of the basil at once, though. Start only with a handful of basil, and add more later if you need. Scrape down the edges, and then process for another minute until smooth.
Add ice water to the mixture and process. Start with a couple of tablespoons and add as much as you need to get a smooth consistency.
Give your basil hummus a taste, and adjust according to your preference. You can add more garlic, basil, lemon juice, salt or tahini to get the perfect balance.
Serve and Store Basil Hummus
To serve your basil hummus, drizzle with olive oil, and serve with pita bread, crackers or vegetables for dipping.
You can store it in an airtight container in the fridge for a week.
Basil Hummus Recipe
Ingredients
- 1 can chickpeas (garbanzo beans) rinsed and drained
- ⅓ cup tahini
- 1 clove of garlic minced
- basil leaves see notes
- 2 tbsp olive oil
- ice water
- 1 tsp salt or to taste
- juice of a lemon
Instructions
- In a food processor, add the chickpeas, tahini, lemon juice, olive oil, minced garlic, and salt. Add some of the basil leaves and process for 1-2 minutes. You can add more basil later.
- Scrape down the sides with a spatula, and add 2-3 tablespoons of ice water, or ice cubes, and process for about a minute. Add more ice water as you find necessary to achieve a smooth texture.
- Give it a taste to see if you want more basil flavor, or any more salt, garlic or lemon juice.
- Serve with olive oil and pita bread or vegetables for dipping. Store in the fridge in an airtight container.
Notes
- Chickpeas: You can use canned chickpeas, or you can cook dried chickpeas at home. I use canned chickpeas: I drain and rinse them, and boil them for about 10-15 minutes before making hummus. You can also choose to remove the skin of the chickpeas for smoother hummus.
- Basil Leaves: it is be hard to measure basil leaves and fresh herbs by volume, and the end result will vary depending on the basil used, and personal preference. Basil is quite a strong flavor, so start with a bunch of basil leaves, and give it a taste before adding more. It can easily overpower the hummus, and the flavors will intensify when you store it. Give it a taste before adding more basil. Decide if you need more based on the taste, not the color.
- Ice water is amazing for any hummus recipe. It makes the tahini smoother and lighter in color. Without adding water the hummus will be pretty chunky and thick. Add the ice water, or even ice cubes to the processor for lighter basil hummus both in consistency and color.
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