This fresh basil hummus recipe is a testament to how a simple twist can transform a classic into something extraordinary.
This website receives a commission/fee for each purchase bought through the affiliate links on this website.
Why You'll Love This Recipe
- The base hummus is using my traditional recipe with the addition of basil bringing a vibrant and herbaceous flavor. The amount of basil used is totally up to you, I have found that half a cup of this herb is enough to give the perfect amount of subtle fragrant flavoring whilst not losing that classic flavor.
- If your garden is abundant with basil plants, this is a great use of this amazing herb.
- This isn't just a dip – it's a versatile spread for sandwiches, wraps, or even a dollop on grilled veggies. I know some people love to also use it with pastas!
- This basil and chickpea dip is naturally vegan and gluten free. Oil is generally used as a topper, this can be omitted altogether too.
Ingredients and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
What You'll Need To Make This Dip
Chickpeas (garbanzo beans) serve as the foundation for any hummus, breaking down into a velvety paste when softened. Chickpeas are a great source of plant-based protein.
My recipe accommodates both canned and home-cooked chickpeas.
I much prefer the latter which creates a better flavor.
If you are using canned chickpeas, rinse and drain prior to using.
Baking Soda is used to tenderize the chickpeas. Now, although the canned chickpeas are cooked, I find they aren't as tender as I'd like them to be for making hummus.
So I like to simmer them for about 30 minutes with baking soda, the difference in texture is palpable.
Of course, you can skip this step if you don't have the time.
Fresh basil leaves, this herb is very aromatic, a little goes a long way. You can play around with the amount of basil leaves in this Middle Eastern dip.
Basil not only adds flavor but also brings a nutritional punch to your hummus, offering antioxidants and vitamins. Healthy food at its tastiest.
Tahini is an ancient sesame paste from the Middle East. It is now readily available from most supermarkets, otherwise, you can find tahini here (affiliate link). This ingredient adds depth to the dip, it's deliciously nutty.
Fresh garlic cloves is an optional ingredient. I find one clove to suffice a little bit of savory robustness.
Fresh lemon juice is a must, not only will lemon brighten up this basil hummus, but will also add zesty sourness. I don't recommend store-bought lemon juice which often tastes dull. Fresh ingredients where possible is always best!
Extra-virgin olive oil is usually added as a topper to hummus, it is generally not found in the actual dip. You can opt to leave it out, but if you are adding it in, be sure to find the best quality olive oil you can get your hands on. It does make this basil and chickpea dip feel luxurious.
Salt is added to taste and will bring out the overall richness. I like using celtic salt (affiliate link) which is packed with minerals.
Cold water or chickpea water, known as aquafaba is used as needed to thin out the hummus. I tend to place a couple of ice cubes in my liquid to make it icey cold (I explain why I do this below in the how to make section).
Changing It Up
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version.
Sun-Dried Tomato Twist: Mix in ¼ cup chopped sun-dried tomatoes for a sweet and tangy flavor.
Nutty Delight: Sprinkle chopped nuts (such as pine nuts or almonds) on top for added crunch.
How to Make Basil Hummus
Tenderize the chickpeas by draining and rinsing the canned chickpeas and then adding them to a pot with baking soda. Cover with water. If you are cooking your own chickpeas, you can just go ahead to the blending section.
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. Simmer with the lid ajar.
Reserve half a cup of chickpea water (aquafaba) and place a few ice cubes in it.
Using ice cubes in making hummus aids in achieving a creamier texture, regulates temperature during blending to prevent overheating, and helps maintain the freshness of ingredients
Drain the chickpeas and let it cool down to room temperature. Discard any loose skin.
Blend in a high-speed food processor (affiliate link) (this type of food processor efficiently breaks down ingredients). Combine chickpeas, basil, tahini, garlic, lemon juice, and salt until the basil hummus is creamy. You will need to blend several times, scraping down the sides of the bowl to ensure a smoother consistency.
If needed, add some of the reserved aquafaba gradually to achieve your desired thickness. See notes in the recipe card below.
Taste and adjust the seasoning if necessary. Add more salt, basil, or lemon juice according to your preference. Serve cold in a cute serving bowl (affiliate link).
Chill Before Serving, let the hummus chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
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.
Place the basil hummus in an airtight container and store in the fridge for approximately 5 days. Note, that the color of the basil will turn dark as each day passes, it is still edible.
If you'd like to make this basil hummus head of time, make the dip without the basil, and the day of serving blend in the basil leaves. This way, the flecks will still be bright green.
- Serve with pita bread, pita chips, tortilla chips, vegetable sticks, or crispy chickpea flour crackers.
- Use as a sandwich spread, or with wraps, or flatbreads. You can try it with my falafel pita.
- Garnish with a drizzle of olive oil, a sprinkle of chopped basil, and a pinch of chili before serving. Or load it up with toasted nuts and various chopped vegetables.
You can find more ways to eat hummus here.
More Hummus Recipes and Dips
Previously the thought of playing around with hummus, which is a perfect dip, was blasphemy (due to my Lebanese heritage, you know, "the how dare you change...." attitude), but as the Western world takes hold of this ancient dip, I thought I better hop onboard the party bus, so on that note try these flavors, homemade hummus with beetroot, creamy cilantro lime hummus, or my zesty lemon hummus.
For the dip lovers, give my white bean dip a try, it's so delish.
For a dip that is a little different (I can almost guarantee you've not had this before), try this juicy zucchini dip.
Otherwise, it would be seriously terrible if I didn't share my authentic baba ganoush recipe with you, it goes hand in hand with hummus. You can learn the difference between baba ganoush and hummus here.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Delicious Fresh Basil Hummus With Garlic and Lemon
- 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
- 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.2 cans Chickpeas, 4 cups Water, ½ teaspoon Baking soda
- 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.¼ cup Tahini, ½ cup Basil leaves, ¼ cup Lemon juice, ½ teaspoon salt, 1 clove Garlic, ¼ cup Iced chickpea water
- 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.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.