Description
This refreshing and vibrant lemon basil hummus not only serves as a delicious snack but also a culinary canvas for your creativity.
Ingredients
Scale
- 2 cups fresh basil leaves, packed
- 4 tbsp lemon juice
- 1 can chickpeas, rinsed and drained (15 oz)
- 8 cloves garlic, minced
- ½ cup tahini
- 2 tbsp olive oil
- ¼ cup cold water (plus more as needed)
- ½ tsp sea salt
Instructions
- Begin by carefully draining and rinsing the chickpeas. This step is crucial as it removes excess sodium and any canning liquids, ensuring the hummus tastes fresh and clean.
- Add the chickpeas to your blender or food processor along with the tahini, lemon juice, minced garlic, olive oil, and sea salt. These components form the creamy, flavorful base of the hummus. Pulse the mixture a few times to start breaking down the ingredients.
- Now, gently add the basil leaves. It’s important to add them last and keep them furthest from the blades to ensure they incorporate smoothly without bruising. Basil gives the hummus its distinct aroma and flavor.
- Blend the mixture on low speed, incrementally adding cold water until the desired consistency is reached. For a smoother hummus, blend longer or add additional water a tablespoon at a time.
- Once satisfied with the texture, taste your hummus and adjust the seasoning if necessary. You might want to add more salt or an extra squeeze of lemon juice for brightness. Serve chilled or at room temperature depending on your preference.
Notes
When adjusting the texture, do so gradually to avoid overly thinning the hummus. Fresh basil leaves are preferred, but if unavailable, substitute with a quality dried basil; just use sparingly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
Nutrition
- Calories: 150 kcal
- Sodium: 120 mg
- Protein: 5 g