Basil Hummus is a simple, fresh, and creamy dip that comes together in minutes. Packed with garden-fresh basil, lemon, and smooth tahini, this hummus brings a bright, herb-forward flavor to vegetables, pita, or crackers.
This basil hummus is a great go-to when you want a healthy snack or a speedy appetizer. It uses mostly pantry staples—canned chickpeas and tahini—alongside a generous cup of fresh basil. The bright lemon zest and juice lift the flavor, while a pinch of red pepper flakes adds a subtle kick. It’s perfect for serving with raw vegetables or warm pita.
If you’re dealing with limited kitchen resources—like a generator-powered appliance after a storm—this hummus is one of the easiest recipes to make in a food processor or blender. It takes about ten minutes from start to finish, and cleanup is minimal.
The Ingredients
This recipe relies on a short list of ingredients you likely already have. Fresh basil from the garden or the produce aisle makes a big difference, but the rest are pantry staples.
- 2 cans (15.5 oz each) chickpeas, drained
- 1/4 cup tahini
- 1 cup fresh basil leaves, packed
- Zest and juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- A pinch of red pepper flakes
- 1/4 cup extra virgin olive oil, plus more for drizzling
- Vegetables and dippers for serving: carrot and celery sticks, cucumber slices, snap peas, pita chips, bread sticks
Expert Tips
A few small tips will help you make the creamiest, most flavorful basil hummus:
- Use canned chickpeas for convenience. Rinse and drain them well before processing.
- Tahini can separate in the jar; stir it thoroughly to recombine solids and oil before measuring.
- To maximize lemon juice, roll the lemon on the counter while pressing down to loosen the juices, then zest and squeeze.
- Add the olive oil last while the food processor or blender is running. It helps create a silky texture and allows you to adjust consistency as needed.
- If the hummus is too thick, add a little water, more olive oil, or another splash of lemon juice to reach the desired creaminess.
What to Serve With Hummus
This basil hummus pairs well with whatever fresh vegetables you have on hand. Crunchy carrot and celery sticks, cucumber rounds, snap peas, and bell pepper strips are excellent choices. For a heartier option, serve with warm pita, pita chips, naan, or bread sticks. It also works well as a spread on sandwiches or wraps.
Recipe
Garden Fresh Basil Hummus
Prep Time: 10 minutes | Total Time: 10 minutes
Servings: 2 (about 1/2 cup each)
Calories: 101 kcal per serving
Author: Amy Casey
Equipment
- Food processor or high-powered blender
Ingredients
- 2 — 15.5 ounce cans chickpeas, drained
- 1/4 cup tahini
- 1 cup fresh basil leaves
- Zest and juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 1/4 cup extra virgin olive oil
- Carrot and celery sticks, cucumber slices, snap peas, pita chips, bread sticks for serving
Instructions
- Drain and rinse the chickpeas.
- In the bowl of a food processor or blender, combine the chickpeas, tahini, basil leaves, lemon zest and juice, garlic powder, kosher salt, black pepper, and red pepper flakes. Process until smooth, stopping to scrape down the sides as needed.
- With the processor running, slowly stream in the olive oil until the hummus is thick, smooth, and creamy. If it seems too thick, add a tablespoon of water or more olive oil until you reach the desired consistency.
- Taste and adjust seasoning. Add more salt, lemon, or red pepper flakes if desired.
- Transfer the hummus to a serving bowl and garnish with a lemon wedge, a drizzle of olive oil, or a few whole basil leaves if you like. Serve with fresh vegetables, pita chips, or bread sticks.
Notes
- A good-quality canned chickpea works well and saves time over dried beans.
- Stir tahini well before measuring if it has separated in the jar—this ensures even flavor and texture.
- To get the most juice from a lemon, roll it on the countertop while pressing down before cutting and squeezing.
- Add olive oil last to control texture and richness; additional liquid can be used to thin the hummus if necessary.
Nutrition (approximate)
Serving size: 2 tablespoons — Calories: 101 kcal | Carbohydrates: 13.9 g | Protein: 4.6 g | Fat: 3.4 g | Saturated Fat: 0.4 g | Sodium: 64 mg | Fiber: 4 g | Sugar: 2.4 g
If you make this basil hummus, feel free to share a photo on social media or leave a comment to say how it turned out. I enjoy hearing how readers adapt the recipe and what dippers you paired it with.
More Snack Ideas
- Dill Dip — a quick, herby dip for vegetables and crackers
- Homemade Pimento Cheese — a creamy, tangy spread for sandwiches and crackers
- Mac and Cheese Bites — crispy, cheesy finger food for parties
- Antipasto Skewers — easy, no-cook bites with olives, cheese, and cured meats
This basil hummus is a versatile, crowd-pleasing recipe that highlights fresh herbs and simple ingredients. It’s ideal for weekday snacking, casual entertaining, or packing into a picnic. Because it stores well, you can make a batch ahead of time and enjoy it throughout the week.