Lemon Basil Hummus

The Round of 16 is underway and who doesn’t need a constant supply of snacks to mindlessly stuff your face with while the stress of the World Cup takes over; I know I do.

The US was eliminated and to help get over my grief, I decided to blog. I am not an advocate of filling emotional voids with copious amounts of food, but for all my other suffering American brethren; it’s ok just this once πŸ™‚

Once again I purchased a giant bag of basil that I could never finish up before it goes bad, so as I was brainstorming ways to use up a good chunk of it in one recipe, lemon basil hummus was born in a stroke of pure genius. This dip is basically a blissful union of hummus and pesto, with elements from each dip.


I kind of just threw this dip together last minute, so I really approximated measurements (aka didn’t measure anything). The best thing about hummus is it really easy to personalize to your tastes and preferred consistency, so you really don’t need to worry about measuring anyway.

The key to getting a creamy hummus is peeling the chickpeas. Annoying? yes. Worth it? yes. Just get them out of the can, rinse them off and pat dry with a paper towel. The easiest way to peel them is just to squeeze them between your thumb and index finger, they will pop right out of the skin.


I love the flavors of lemon and basil, but didn’t want them to totally overpower the chickpea & tahini, so I spent a few minutes by the blender adding ingredients bit by bit.



  • 1 can chickpeas (drain and set aside the water from the can)
  • 1 large handful of fresh basil leaves
  • 1 lemon
  • 1 T – 2 T Tahini
  • 2 cloves galice
  • Olive oil
  • salt to taste


How to

  1. Drain the chickpeas, setting aside the water from the can. Peel the chickpeas and discard the skins.
  2. Add the chickpeas, 1 T of tahini, juice of half the lemon, the basil, garlic, a few tablespoons of olive oil, and a few tablespoons of the water from the can to the blender.
  3. Start pulsing and scraping down the side. Add a pinch of salt and water and olive oil as you blend until desired consistency (I ended up adding the juice from another quarter of the lemon).
  4. When the hummus is creamy, taste for flavor. Add more tahini if desired (I don’t like a heavy sesame taste) and probably more salt. I like to add salt at the end because the first time I made hummus I over salted it.
  5. Scoop into a serving bowl and top with olive oil and fresh basil, serve immediately or refrigerate.
  6. Pig out.




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