Description
A bright, herb-forward hummus that combines the creamy comfort of tahini and chickpeas with fresh basil.
Ingredients
- 1 cup canned chickpeas, drained and rinsed (reserve a tablespoon of the liquid if you like)
- 1/4 cup fresh basil leaves, loosely packed (stems removed)
- 1/4 cup tahini
- 2 tablespoons olive oil, plus extra for drizzling
- 2 tablespoons lemon juice (about 1 small lemon)
- 2 cloves garlic, minced (or 1 clove roasted garlic for mellower flavor)
- Salt, to taste (start with 1/2 teaspoon)
- Water, as needed (1–3 tablespoons) to thin
Instructions
- Prep and measure ingredients.
- Combine chickpeas, basil, tahini, oil, lemon juice, garlic, and salt in a food processor.
- Pulse 4–6 times to break up the ingredients, then blend continuously for 30–60 seconds.
- Scrape the sides with a spatula, and continue to blend until mostly smooth.
- Add water 1 tablespoon at a time if the hummus is too thick and blend until you reach a creamy consistency.
- Taste and adjust: add more salt, lemon juice, or garlic as needed.
- Transfer to a bowl, drizzle with olive oil, and garnish as desired before serving.
Notes
For creamier hummus, peel the chickpeas. Use cold water or an ice cube while blending for fluffiness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean