Lemon Basil Hummus Recipe

If fresh, zingy dips are your thing, this Lemon Basil Hummus will absolutely sweep you off your feet. Imagine the classic creamy hummus you love, taken up a notch with vibrant basil and the perfect punch of lemon. It’s lively, herbal, and incredibly refreshing—like a little bit of summer in every bite. Whether you’re a hummus devotee or just discovering the magic of homemade spreads, this recipe is all about celebrating simple ingredients that come together for a bowlful of pure sunshine.

Ingredients You’ll Need

One of the best parts about making Lemon Basil Hummus is how the most basic pantry and garden staples transform into something extraordinary. Each ingredient truly earns its spot, adding either creamy body, aromatic flair, or bright color to your finished dip.

• Chickpeas: The backbone of all great hummus, giving you that silky yet substantial texture.
• Fresh basil leaves: Two cups may seem generous, but this is where the recipe gets its unforgettable herbal kick.
• Tahini: Creamy sesame paste makes the hummus rich and nutty, perfectly balancing the brightness in every scoop.
• Olive oil: Just a bit adds an unmistakable Mediterranean smoothness and helps everything blend like a dream.
• Lemon juice: Four tablespoons ensures the flavor pops, giving this hummus its signature fresh twist.
• Garlic: Eight cloves! Trust me, this boldness works, infusing the dip with depth and gentle heat.
• Salt: Half a teaspoon is all you need to tie every taste together.
• Water: A splash helps achieve the creamiest, most spreadable finished hummus.

How to Make Lemon Basil Hummus

Step 1: Prep the Chickpeas

Start by rinsing and draining your canned chickpeas thoroughly. This not only freshens their flavor but helps achieve that ultra-smooth consistency we crave in every batch of Lemon Basil Hummus. Skip this step and the dip can taste muddy or too canned—take a quick minute to do it right.

Step 2: Layer Ingredients in the Blender

Add all your ingredients except the water into the blender or food processor. Place the chickpeas and other liquids like tahini, olive oil, and lemon juice closest to the blades, reserving the fresh basil leaves to rest on top. This order is a little trick that helps everything blend evenly and keeps the basil vibrantly green.

Step 3: Start Blending Low and Slow

Begin by pulsing or blending on a low setting. You want everything to start breaking down together before you add water. The aroma is already incredible at this stage—just wait!

Step 4: Stream in Water for Creaminess

With the motor running (if your blender has a vent in the lid), start adding water slowly. If not, pause between pulses to add in splashes. You want to add enough for a smooth, spreadable texture—don’t rush it! Sometimes you’ll use the full quarter-cup; sometimes a little less depending on your chickpeas.

Step 5: Blend Until Silky Smooth

Keep blending until the Lemon Basil Hummus is creamy and velvety. Scrape down the sides of the bowl if you need to for even mixing. You’re looking for that irresistible pale green color and a spread that holds its shape but isn’t stiff.

Step 6: Taste and Adjust

Before you serve, give your hummus a taste. Maybe you’ll want an extra squeeze of lemon, or a little more salt. A final quick blend will bring it all together. Then, simply scoop into a bowl and you’re ready to serve!

How to Serve Lemon Basil Hummus

Garnishes

A beautiful bowl of Lemon Basil Hummus begs for a few thoughtful toppings. Spritz a swirl of olive oil across the top for sheen and richness, then sprinkle with extra chopped basil, toasted pine nuts, or even a little lemon zest. A crack of black pepper or a pinch of flaky salt lets the flavors shine even more. These simple garnishes not only amp up the flavor, but they turn your dip into a show-stopping centerpiece.

Side Dishes

You can’t go wrong scooping this hummus with warm pita bread, crunchy crudités, or even crispy baked pita chips. It also works beautifully as a spread inside sandwiches (think grilled veggie wraps!), spooned onto grain bowls, or layered under grilled chicken or fish for a bright, wholesome meal.

Creative Ways to Present

Get playful with how you dish up Lemon Basil Hummus. Try serving individual jars or small cups for picnics, or spread a thick swoosh on a large platter and pile roasted vegetables right on top for a festive starter. It’s also perfect on toast with a soft-boiled egg, or as a base for canapés that will turn any gathering into a Mediterranean-inspired celebration.

Make Ahead and Storage

Storing Leftovers

Any extra Lemon Basil Hummus can be kept in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and meld over time, so it just keeps getting better. If the top thickens, just give it a quick stir before serving.

Freezing

This hummus freezes surprisingly well! Spoon leftovers into a freezer-safe container, press a piece of plastic wrap or parchment directly onto the surface, and freeze for up to 2 months. Thaw overnight in the fridge before enjoying—just note the basil’s color may fade a bit, but the taste will be just as vibrant.

Reheating

While Lemon Basil Hummus is best served cold or at room temperature, you can revive the creaminess of refrigerated or thawed hummus by stirring in a drizzle of olive oil or a splash of warm water. Avoid microwaving, which can change both the texture and flavor of the fresh basil.

FAQs

Can I use dried basil instead of fresh?

For this recipe, only fresh basil will do! Dried basil just can’t provide the bright, grassy flavor or the gorgeous green color that makes Lemon Basil Hummus sing. If you only have dried, save it for another use—your dip deserves the real deal.

What if I don’t have tahini on hand?

Tahini is the classic choice, but in a pinch, you can substitute with a mild unsweetened nut butter like cashew or almond butter. The flavor will be different, but your Lemon Basil Hummus will still be silky and delicious.

How can I make this recipe oil-free?

Simply skip the olive oil and add an extra splash or two of water to get the right texture. The hummus will be slightly less rich, but still wonderfully smooth and flavorful.

Is this hummus allergy-friendly?

Lemon Basil Hummus is naturally vegan, dairy-free, and gluten-free. For sesame allergies, use a sesame-free seed or nut butter instead of tahini. Always double check your chickpeas and tahini for any other allergens.

Can I double or halve the recipe?

Absolutely! This recipe easily scales up or down. If you’re making a large batch, just blend in batches if your food processor is smaller, and taste as you go to get the seasoning perfect.

Final Thoughts

I genuinely hope this Lemon Basil Hummus makes your snack time, party table, or lunchbox a whole lot brighter! Bring your own spin with extra garnishes or serve it up with your favorites—the possibilities are endless. Give it a try, and you might just find a new dip obsession.

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