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This bright citrus-herb hummus turns plain chickpeas into a lively, fragrant spread that perfectly balances earthy, tangy, and herbal flavors. Fresh basil gives it a gorgeous green color and unexpected taste twist that sets it apart from regular hummus.
I originally whipped this hummus up for a backyard get-together, and it was gone before anything else I served. These days I keep some in my fridge almost every week as a tasty snack that never feels like I'm cutting corners on flavor.
Ingredients
- Chickpeas: Make up the protein-packed foundation and give that signature hummus consistency
- Fresh basil leaves: Add stunning color and unique aromatic qualities
- Tahini: Brings richness and authentic Mediterranean taste
- Olive oil: Gives a velvety finish and improves texture
- Lemon juice: Lifts all the flavors with just the right tang
- Garlic cloves: Add flavor complexity; always go for fresh instead of jarred
- Salt: Pulls together and boosts all other tastes
- Water: Helps you get exactly the thickness you want
How To Make Lemon Basil Hummus
- Get your chickpeas ready:
- Wash canned chickpeas under cold water until the bubbles stop. This gets rid of extra starch and salt, making the flavor cleaner. Let them drain fully in a strainer for about 2 minutes.
- Stack your ingredients right:
- Put everything in your blender or food processor in this order: chickpeas and wet stuff at the bottom near the blades, with the delicate basil on top. This helps everything mix evenly without straining your machine.
- Start blending gently:
- Use quick pulses instead of running the machine continuously. This breaks down the heavier stuff before mixing in the basil. After the initial chop, slowly pour water through the top while the machine runs.
- Get the right thickness:
- Keep blending for 2 to 3 minutes until perfectly smooth. Stop now and then to push down the sides with a spatula. The final texture should be thick but easy to spread, kind of like soft cream cheese.
- Serve it nicely:
- Put it in a shallow bowl and make a little dip in the middle with a spoon. Pour a bit more olive oil on top and add some whole basil leaves and a light dusting of paprika to make it look great.
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The tahini is honestly the game-changer in this dish. I don't mind spending extra on good quality versions made from peeled sesame seeds that have been carefully ground with stones. You can really taste the difference, adding a nutty depth that makes this hummus stand out from basic versions.
Make Ahead Options
This hummus actually gets better after sitting as the flavors blend together. You can make it up to three days before you need it and keep it in a sealed container in the fridge. The bright green will naturally fade a bit, but it'll still taste amazing. To perk it up before serving, mix in a teaspoon of fresh lemon juice and add a little more olive oil on top.
Creative Serving Ideas
Don't just stick with plain pita triangles for this flavorful hummus. Try using it as part of a complete dish. Spread a thick layer on a plate and top with roasted veggies, toasted pine nuts, and a sprinkle of za'atar. Or use it instead of mayo in sandwiches and wraps for extra flavor. For fancy parties, fill small endive leaves with hummus to make pretty, edible scoops that guests will love.
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Troubleshooting Texture
If your hummus turns out too thick, just add more water one tablespoon at a time until you like how it flows. If it's too runny, toss in some more chickpeas. For super smooth restaurant-style hummus, try taking off the thin skins from your chickpeas before blending. It takes time but makes incredibly silky results. Another chef trick is to add 1/4 teaspoon of baking soda to your chickpeas and let them cook for 20 minutes before draining and following the rest of the steps.
Frequently Asked Questions
- → Can I replace canned chickpeas with dried ones?
Absolutely, dried chickpeas work too! Let them soak overnight, boil until they’re soft, and then they’re good to go. They'll need to be tender for the smooth mix.
- → What can I use instead of tahini?
If you’re out of tahini, try sunflower seed butter, almond butter, or even peanut butter. They’ll change the flavor a little, but all of them can do the job.
- → How long can I keep the dip fresh?
Keep it in your fridge in a sealed container, and it’ll stay fresh for about 4-5 days. If you notice any oil separation, just give it a stir before eating.
- → Is there a no-blender method to make this?
You can make this without a blender, but it’ll be chunkier. Use a potato masher or even a fork and some elbow grease to mash it.
- → What goes well with this lemon basil dip?
It’s tasty with veggies, toasted pita, crackers, or slathered on sandwiches, wraps, or bagels. Be creative!
- → Can I freeze this dip for later?
You sure can! Put it in a sealed container and freeze for up to 3 months. Let it thaw in the fridge and mix well before digging in.