Basil hummus is a creamy dip bursting with fresh basil flavor and a hint of garlic. It’s a quick and easy twist on a classic hummus that’s perfect for snacks or gatherings.
This basil hummus is based on a traditional hummus recipe I learned from my Lebanese parents, with the addition of fresh basil for a vibrant, herbaceous twist. I find that using half a cup of basil creates the perfect balance, fragrant enough to enhance the classic hummus flavor without overpowering it.
If you have an abundance of basil in your garden, this recipe is a fantastic way to use it! Not only is it a great dip, but it also serves beautifully as a spread for sandwiches and wraps or as a dollop on grilled vegetables. I've even seen people mix it into pasta for a quick, creamy sauce.
Additionally, this basil and chickpea dip is naturally vegan and gluten-free.
More Hummus Recipes
Initially, I found the idea of experimenting with hummus quite shocking, especially considering my Lebanese heritage and the common mindset of "how dare you change tradition."
However, as the Western world embraces this ancient dip, I decided to join the trend. Here are some exciting flavors to try: homemade hummus with beetroot, cilantro lime hummus, spicy hummus with jalapeno, or my zesty lemon hummus.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Chickpeas are the base of any hummus and break down into a velvety paste when softened. I usually go for home-cooked chickpeas because they create a better flavor, but you can use canned ones if you’re short on time. If you do use canned, make sure to rinse and drain them first.
Baking soda is key to tenderizing the chickpeas. Even though canned chickpeas are cooked, they can still be a bit tough, so I simmer them with baking soda for about 30 minutes. It makes a difference in the texture, but feel free to skip this step if you’re in a rush. Reserve some of the cooking water and add an ice cube (ice is optional) or just use cold water.
It's not basil hummus without fresh basil leaves you can adjust the amount based on how strong you want the basil flavor to be, I love how this herb transforms the dip with it's flavor and fragrance.
The other standard hummus ingredients are good quality tahini and fresh lemon juice (avoid store bought - you want the best flavor in your dip). I sometimes add a garlic clove for an extra savory kick.
Extra-virgin olive oil is optional; it’s typically used as a topper for hummus to give it that luxurious finish. If you do use it, pick the best quality you can find, or even garlic-infused olive oil for an added flavor boost.
How to Make Basil Hummus
I'll show you how to make basil hummus it's quite simple:
Start by rinsing canned chickpeas and cooking them with baking soda for 15-20 minutes until tender. If using home cooked chickpeas, go straight to blending. Reserve some chickpea water (aquafaba) and add ice cubes to it for a creamier texture.
Drain and cool the chickpeas, removing any loose skins. Blend them with basil leaves, tahini, garlic, lemon juice, and salt in a food processor until smooth. Adjust the consistency with the reserved aquafaba if needed and season to taste.
Chill the hummus for at least 30 minutes before serving, this will help it thicken a little. Enjoy!
Janelle's Tips
For an extra creamy smoother hummus, peel the skins off the chickpeas before blending. I rarely do this, I don't have the time! I generally just discard any loose skins as I see them.
If you don't have a blender, make mortar and pestle hummus.
Here you can find ways to eat hummus.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Basil Hummus
Ingredients
- 2 cans Chickpeas
- ½ teaspoon Baking soda (bicarbonate soda)
- 4 cups Water for tenderizing the chickpeas
- ¼ cup Tahini
- ½ cup Basil leaves
- ¼ cup Lemon juice freshly squeezed
- ¼ cup Iced chickpea water see note 2. this is to be reserved from the water the chickpeas cooked in.
- ½ teaspoon salt or to taste
- 1 clove Garlic or to taste
Instructions
- Drain and rinse the canned chickpeas and then add them to a pot with baking soda. Cover with water. Bring them to a boil on high heat, then turn down to low-medium and cook them until the skins have started to fall off, about 15-20 minutes, with the lid ajar. See note 1. If you are using home cooked chickpeas skip the previous step. Reserve half a cup of chickpea water (aquafaba) and place a few ice cubes in it. See note 2. Drain the chickpeas well and let it cool down to room temperature. Discard any loose skin.
- In a food processor, add the drained tender chickpeas, lemon juice, basil leaves, tahini, garlic, and salt. Blend until smooth and creamy. Adjust the consistency by adding the iced aquafaba (see note 2). Blend again, scraping down the sides of the bowl to ensure a smooth consistency is achieved. Taste and adjust the salt, lemon, basil and tahini if necessary.
- Transfer the basil hummus to a serving dish, and drizzle it with (optional) extra virgin olive oil and sprinkle with sumac or paprika or cumin.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Louise
Basil is one of my favorite herbs, and it goes so well in this hummus!
Janelle Hama
I 100% agree!
Janelle
The great thing about this dip is the ability to adjust the amounts of basil needed. I've found that 1/2 cup is enough to give it that fragrant flavor. I normally enjoy it on rice cakes or in a falafel roll, or a salad sandwich.