Lemon Basil Hummus
Prep time
Total time
  • 1 - 15.5-ounce can of chickpeas (drained and rinsed)
  • 1 cup of basil leaves (loosely packed)
  • 2-3 tbs tahini
  • juice of 2-3 lemons (about ¼ cup)
  • ¼ cup extra virgin olive oil
  • 1 clove minced garlic
  • freshly cracked black pepper
  • salt
  1. Add the basil leaves, tahini, lemon juice, olive oil, garlic, salt and pepper to the food processor. Process for 1 minute.
  2. Turn processor off and use a spatula to scrape down the sides of the bowl.
  3. Add chickpeas and process for 1 minute. Stop processor and scrap down the sides of the bowl. Process again for another minute until all is incorporated and the texture is smooth. Add extra salt and pepper to taste as needed.
  4. Serve with extra drizzle of olive oil on top.
* Serve with warm pita bread or crackers for dipping. As a light alternative you can serve with sliced cucumbers, bell peppers, celery, or carrots. Mini tomatoes and raw broccoli are also great dippers.
* You can substitute ½ tbs garlic powder for the fresh garlic clove as needed.
* Store in an airtight container in the fridge for 5-7 days.
Recipe by Free Your Fork at https://www.freeyourfork.com/lemon-basil-hummus/