Wholesome Lemon Basil Hummus (Print version)
A bright, creamy lemon basil hummus made with chickpeas, tahini, fresh herbs, and a splash of ice water.
# Ingredients:
For the hummus
01 -
1 can (15 oz / 425 g) chickpeas, drained and rinsed
02 -
1/4 cup (60 g) tahini, well stirred
03 -
3 tablespoons fresh lemon juice
04 -
1 teaspoon finely grated lemon zest
05 -
1 small garlic clove, roughly chopped
06 -
1/2 teaspoon fine sea salt, plus more to taste
07 -
1/4 teaspoon ground cumin
08 -
1 packed cup fresh basil leaves
09 -
2 tablespoons extra virgin olive oil, plus more for serving
10 -
3-5 tablespoons ice water, as needed
11 -
Black pepper, to taste
For serving
12 -
Extra chopped basil
13 -
Extra lemon zest
14 -
Vegetables, pita, crackers, or warm flatbread
# Instructions:
01 -
Add tahini, lemon juice, lemon zest, garlic, salt, cumin, and 2 tablespoons ice water to a food processor. Blend for 45-60 seconds until lighter and creamy.
02 -
Add the drained chickpeas and basil leaves. Blend for 1-2 minutes, stopping once to scrape down the sides.
03 -
With the processor running, drizzle in the olive oil. Add more ice water 1 tablespoon at a time until the hummus is smooth, thick, and scoopable.
04 -
Taste and add more salt, lemon juice, or pepper as needed. Blend again for 20-30 seconds to smooth it out.
05 -
Spoon into a shallow bowl, swirl the top, and drizzle with olive oil. Garnish with basil, lemon zest, and black pepper.
# Good to know:
01 -
Best texture comes from soft chickpeas and a full blend time.
02 -
Chill for 30 minutes if you want a firmer dip.
03 -
Store airtight in the refrigerator for 4-5 days.