Basil Hummus Recipe
Delicious basil flavored hummus that comes together in 5 minutes, a fresh twist on a classic hummus recipe.
Servings: 8 servings
Calories: 150kcal
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.