Lemon Basil Hummus Recipe

There’s something truly magical about Lemon Basil Hummus—the zing of lemon, the fresh pop of basil, and that classic creamy chickpea base that never disappoints. This bright, bold dip is ridiculously easy to whip up and impossible not to fall in love with (trust me, it disappears fast!).

Ingredients You’ll Need

One of my favorite things about Lemon Basil Hummus is just how few ingredients you need—yet they come together with brilliant color and zingy, herby flavor. Each item here plays a starring role in making the hummus creamy, bright, and absolutely irresistible!

• Canned Chickpeas: These are the creamy foundation of your hummus—canned beans save time and blend up smooth with zero hassle.
• Fresh Basil Leaves: Packed basil gives that signature herby punch and a beautiful green color—don’t be shy, use plenty!
• Tahini: Sesame seed paste adds depth, silkiness, and a subtle nutty flavor that’s totally classic in hummus.
• Olive Oil: Contributes richness and a lush, smooth texture—use a good-quality extra-virgin if possible.
• Lemon Juice: This wakes up all the flavors; fresh squeezed is best for that zippy citrus tang.
• Garlic: Eight cloves seem bold, but they mellow and integrate beautifully. If you’re garlic-shy, start with less!
• Salt: Essential for rounding out the flavors—don’t skip it.
• Water: Helps your Lemon Basil Hummus reach that dreamy, dippable consistency; adjust as you blend.

Variations

One thing I adore about hummus is how adaptable it can be! This Lemon Basil Hummus is a fantastic canvas, so feel free to riff on it based on what’s in your pantry or to fit your own dietary needs.

• Cheesy (Not Vegan): Add a handful of parmesan cheese to the blender, or sprinkle it over the top before serving for salty, savory flair.
• Protein Boost: Blend in pine nuts or pumpkin seeds—which not only adds nutty flavor, but also amps up the plant-based protein.
• Oil-Free: Skip the olive oil entirely and adjust with extra water; the hummus stays creamy and light.
• Spicy Kick: Want a hint of heat? Try a pinch of crushed red pepper flakes or a dash of cayenne in the blender.
• Herb Swap: If you don’t have basil, swap in equal parts fresh parsley, cilantro, or even arugula for a twist.

How to Make Lemon Basil Hummus

Step 1: Prep the Chickpeas

Start by rinsing and draining your canned chickpeas thoroughly. This removes any excess salt or canning liquid, resulting in a cleaner, milder flavor and the silkiest possible base for your Lemon Basil Hummus.

Step 2: Layer the Blender

Add everything except the water to your blender or food processor. Be sure to add the chickpeas and wet ingredients like tahini, olive oil, and lemon juice closer to the blades, with basil leaves stacked on top—this helps the machine pull everything together more smoothly once you start blending.

Step 3: Blend & Add Water

Begin blending on low and, as your machine works, slowly trickle in water. If your blender doesn’t have an opening in the top, simply stop and pour in a little water between pulses. Keep blending until your Lemon Basil Hummus looks creamy, thick, and easily spreadable.

Step 4: Taste & Adjust

Scoop out a little and give it a taste—now’s the perfect time for final adjustments. Add a squeeze more lemon juice, a pinch more salt, or even another swirl of olive oil if desired. Your Lemon Basil Hummus should taste bold, bright, and perfectly seasoned!

Step 5: Serve & Enjoy

Spoon your hummus into a bowl, drizzle with olive oil, and garnish with basil, lemon zest, or anything that makes your spread extra inviting. Grab some pita chips or sliced veggies and dig in!

How to Serve Lemon Basil Hummus

Garnishes

Your Lemon Basil Hummus instantly looks more inviting with the right garnish! Try a swirl of good olive oil, a scatter of whole basil leaves, a sprinkle of toasted pine nuts, or a touch of lemon zest. These final touches add a burst of color and amplify those fresh, lively flavors.

Side Dishes

This hummus is the ultimate party dip, but it’s also amazing in sandwiches, wraps, or as a base for rainbow veggie bowls. Try serving with warm pita, crisp crudités, seeded crackers, or as part of a colorful mezze board—it’s endlessly versatile!

Creative Ways to Present

For a show-stopping presentation, spread Lemon Basil Hummus in a wide, shallow dish and top with a spiral of basil oil, roasted chickpeas, or edible flowers. For individual servings, scoop into small glasses or jars and layer with crunchy veggies—adorable and oh-so-dippable!

Make Ahead and Storage

Storing Leftovers

The beauty of Lemon Basil Hummus is that it keeps remarkably well! Spoon any leftovers into an airtight container, and it’ll stay fresh in the fridge for up to 5 days—just give it a quick stir before serving again.

Freezing

Yes, you can freeze hummus! Portion Lemon Basil Hummus into small containers and freeze for up to 2 months. Let it thaw overnight in the fridge, then stir well to bring back its creamy texture.

Reheating

While hummus is usually served chilled or at room temperature, if you prefer it warm, gently microwave in 10-second bursts, stirring between each until just softened—be careful not to overheat, as it can dry out.

FAQs

Final Thoughts

If you’re hungry for something exceptionally fresh and full of flavor, Lemon Basil Hummus is the way to go. It adds sunshine to any snack board and makes even ordinary crudités look irresistible. Try it out and let this vibrant recipe become a staple in your kitchen—I promise, you’ll be scooping up every last bite!

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