A bright and zesty twist on traditional hummus, this Lemon Basil Hummus brings a burst of fresh flavor to the table. I love how the vibrant basil pairs with the creamy chickpeas and citrusy lemon juice, making it the perfect dip, sandwich spread, or snack companion. Whether I’m entertaining guests or prepping lunches for the week, this hummus never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, packed
2 to 3 tablespoons water (as needed for consistency)
Optional garnish: chopped basil, lemon zest, olive oil drizzle
Directions
I start by combining tahini and lemon juice in a food processor and blending for 1 minute to whip the tahini.
Next, I add olive oil, garlic, salt, and pepper, blending again until the mixture is smooth.
I then add the chickpeas and process for 1–2 minutes, stopping to scrape down the sides as needed.
I toss in the fresh basil leaves and continue blending until everything is fully combined.
If the hummus feels too thick, I slowly add water—1 tablespoon at a time—until I get the creamy consistency I like.
After tasting, I often tweak the seasoning with an extra squeeze of lemon juice or a pinch of salt.
Finally, I transfer the hummus to a serving bowl and top it with chopped basil, lemon zest, and a drizzle of olive oil.
Servings and timing
This recipe yields about 6 servings and takes only 10 minutes to prepare. Since there’s no cooking involved, it’s perfect when I need something quick, fresh, and satisfying.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6
Calories per serving: 160 kcal
Variations
There are so many fun ways I like to switch things up with this recipe:
Spicy Lemon Basil Hummus: I add a pinch of red pepper flakes or a small jalapeño for a little heat.
Oil-Free Option: I simply skip the olive oil and add a bit more water or lemon juice to keep the texture creamy.
Nutty Twist: Sometimes I blend in a tablespoon of pine nuts or almonds for a richer flavor.
Green Boost: I toss in a handful of spinach or arugula with the basil for an extra nutrient punch.
Roasted Garlic Version: I swap the raw garlic with a roasted clove for a sweeter, milder flavor.
Storage/Reheating
I store my Lemon Basil Hummus in an airtight container in the fridge for up to 5 days. The flavors actually deepen over time, which I love. I give it a quick stir before serving, and if it thickens too much, I just mix in a splash of water or lemon juice.
This hummus isn’t ideal for freezing because the texture can change, but I’ve had success freezing small portions for up to a month and reblending them before serving.
FAQs
What can I serve with Lemon Basil Hummus?
I love serving it with fresh veggies, pita chips, crackers, or using it as a sandwich spread. It also works great as a pasta sauce or base for grain bowls.
Can I make this without a food processor?
Yes, I’ve made it using a high-speed blender, and it works just fine. It might take a bit more scraping and blending, but the texture still turns out creamy.
How do I make it extra smooth?
The key is to blend the tahini and lemon juice first, which helps emulsify the hummus. Adding peeled chickpeas or cooking them briefly also helps if I want an ultra-smooth finish.
Can I use dried chickpeas instead of canned?
Absolutely. I cook about 1/2 cup of dried chickpeas to get the equivalent of one 15 oz can. I soak them overnight, then simmer until tender before using.
What kind of basil works best?
I stick with fresh sweet basil for this recipe. Thai basil or lemon basil can be used, but they’ll give a slightly different flavor profile.
Conclusion
This Lemon Basil Hummus is one of those recipes I keep coming back to—it’s fresh, fast, and full of flavor. Whether I’m throwing together a quick lunch or prepping for a party, it adds the perfect bright note to any spread. It’s a wholesome, plant-based dip that always earns a spot in my fridge.
Recipe:
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Lemon Basil Hummus
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A bright and zesty twist on traditional hummus, this Lemon Basil Hummus combines creamy chickpeas, tahini, fresh lemon juice, and vibrant basil for a fresh and flavorful dip, spread, or snack.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, packed
2 to 3 tablespoons water (as needed for consistency)
Optional garnish: chopped basil, lemon zest, olive oil drizzle
Instructions
- Combine tahini and lemon juice in a food processor and blend for 1 minute to whip the tahini.
- Add olive oil, garlic, salt, and pepper. Blend again until smooth.
- Add the chickpeas and process for 1–2 minutes, scraping down the sides as needed.
- Add fresh basil leaves and continue blending until fully combined.
- If the hummus is too thick, slowly add water—1 tablespoon at a time—until desired consistency is reached.
- Taste and adjust seasoning with more lemon juice or salt if needed.
- Transfer to a serving bowl and garnish with chopped basil, lemon zest, and a drizzle of olive oil.
Notes
Store in an airtight container in the fridge for up to 5 days.
Can be frozen for up to 1 month; reblend before serving.
Use roasted garlic for a milder flavor.
Blend tahini and lemon juice first for extra smooth texture.
Add red pepper flakes or jalapeño for a spicy variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
