As I’ve mentioned before, hummus is something we always have on hand for a quick snack or to spread onto sandwiches and wraps. I absolutely love my classic hummus recipe, but I’m always interested in trying new variations as well. This time of year when my basil plant is growing out of control, that usually means some basil lemon hummus is on it’s way!
Chickpeas, or garbanzo beans, typically serve as the base of hummus. Chickpeas are a type of legume that are rich sources of fiber, protein and iron. The fiber in legumes has been shown to help reduce the risk of certain types of cancer, lower cholesterol and promote bowel regularity.
Hummus makes the perfect appetizer for any summer get-together. Last month we had a neighborhood event and I decided to serve the hummus in individual cups paired with fresh veggies. Aren’t the colors beautiful?!
Whether you’re serving a crowd or just want a healthy snack for you and your family, this basil lemon hummus is sure to be a hit!
- 2 cans chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic, peeled
- juice of 2 lemons
- 1 cup of basil leaves, plus more for garnishing
- Salt & pepper, to taste
- ¼ cup olive oil
- In a food processor, add chickpeas, tahini, garlic, lemon juice, basil, several pinches of salt, and some fresh ground black pepper.
- Turn on the food processor and slowly pour about ¼ cup of olive oil in a steady stream until the hummus is blended nicely. You may need to add a little more or less olive oil to get the desired consistency. Taste and adjust flavors to your liking.
- To serve, place in a bowl and garnish with some fresh basil. If not consuming immediately, store hummus in an airtight container in the refrigerator. It will keep for about a week.