It’s no secret that I love hummus. It’s easy, healthy, delicious and you can create so many different flavor combinations with it (buffalo wing hummus for example). This fresh basil and lemon combination is one of my all time favorites.
This same recipe can also work with other herbs like thyme, oregano, or rosemary. I’ll eat it on crackers, with veggie burgers, fresh veggies, sandwiches, and more. If you don’t have a food processor, you can also make it in a blender in a matter of minutes. It’s even better if it can chill for at least a couple hours after you process it so the flavors blend together more.
Let me know what you think, what you changed, or what you used it on in the comments!
Lemon Basil Hummus
- 2 cups garbanzo beans cooked, or one can drained
- 1/4 cup basil fresh
- 1/4 cup lemon juice freshly squeezed, about 1 medium lemon
- 1/4 cup tahini
- 1 clove garlic minced
- 1/4 cup filtered water can also use water you cooked the chikpeas in
- 1 tbsp olive oil
- salt and pepper to taste
Put all ingredients into a food processor and blend until smooth. Add more water a 1/4 cup at a time if you want to thin it out.