Basil Hummus
This fresh basil hummus recipe is a testament to how a simple twist can transform a classic into something extraordinary.
Servings: 32 tablespoons
Calories: 190kcal
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.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.
Video
Notes
Note 1 - While canned chickpeas are cooked, they are best when they are super tender and the skins are falling apart. This is why they are simmered. If you'd like, you can skip this step, however I find the texture to be creamier when the chickpeas are tenderized further. I discuss this in the above post.
Note 2 - Keep some of the chickpea water from the pot that they were boiled in. Then place ice in the water, which will help the dip to blend into a smooth consistency. I find a ¼ of cup to be a good amount you can use less or more.
This recipe will make approximately 2 cups.
Nutrition
Serving: 2tablespoons | Calories: 190kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 891mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 2mg