If you’re entertaining this summer, change things up a little with a batch of basil hummus. The fresh, slightly licorice flavor of the basil is the star of the show.
Summer is the perfect time to get your hands on fresh basil. I recommend adding some of it to your next batch of hummus. It will be a hit!
Leftover hummus is delicious in a roll-up sandwich.
This recipe makes about 2 cups of hummus.
Tips
- I found that my dip thickened after sitting for a while. Stir in a little more lemon juice and/or olive oil to thin it to dipping consistency.
Ingredients
You need the following ingredients to make basil hummus.
- 1 15.5 ounce can Garbanzo beans (chick peas), drained
- 1 large clove garlic, chopped into small pieces
- Juice of 1 1/2 lemons (reserve the other 1/2 lemon in case you need a little more juice)
- 1/4 cup and 2 tablespoons tahini (just short of 1/2 cup)
- 2 tablespoons pine nuts
- 3 tablespoons olive oil, plus more for drizzling over the top when serving
- 2 cups packed basil leaves
- 1 teaspoon kosher salt, more or less to taste
- Freshly ground black pepper, to taste
Directions
Add the beans, garlic, lemon juice, tahini, pine nuts, olive oil, and basil to a food processor or blender. Purée the mixture until it is smooth. If it is too thick, add a little more lemon juice and olive oil and process the mixture again.
Add the salt and pepper and blend everything again. Taste the hummus and add more salt and pepper as needed.
Let the hummus rest a while before serving it. If you aren’t serving it soon, refrigerate it.
Bring the hummus to room temperature before serving. Drizzle it with olive oil. Serve it with your favorite accompaniments, such as pita bread, pita chips, and fresh vegetables.
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