Easy basil hummus is a healthy and crowd-pleasing dip! It comes together in less than ten minutes with just the help of a food processor. This appetizer (or snack) is filled with protein and fiber for a delicious and resolution-friendly recipe.
Did you hear that groan this morning? That was me, while dragging my booty out of bed to go back to work after a truly glorious eleven day break. Woooooof. We drove up to spend Christmas through New Year's with Brian's family and soaked in as much great food, company, and time spent not staring into a computer screen as we could. We're talking one day of not even changing out of pajamas and focusing all of my efforts on sipping coffee and working through a jigsaw puzzle. Lux-ur-ious!
Now though the new year has arrived, and the self-justification excuse of enjoying an extra cookie or skipping a workout in lieu of lounging on the couch because 'I'll jumpstart all that healthy stuff in January' is officially null and void.
So, I'm switching out my afternoon snack of Christmas cookies for healthier options like this basil hummus. And with how easy and delicious this hummus is, I'm not mad about it! Not one bit.
In a pinch I do buy hummus at the store, but homemade hummus is one of my favorite things to make at home. It's nearly instant gratification - blend all ingredients, grab veggies or pita chips (or a spoon...), and dig in. This version features a burst of fresh basil flavor, which is one of my hands-down favorite herbs to use.
This hummus (like pretty much all hummus) is versatile. With one batch I've reserved a few servings for snacks at work, I've added a scoop to salads, and even used it as a healthier, creamy spread on sandwiches or wraps. Basil hummus on everything please!
Easy Basil Hummus
- 2 cups canned chickpeas, drained and liquid reserved
- ½ cup tahini
- ¼ cup olive oil
- 4 teaspoon minced garlic
- Salt and pepper
- ½ teaspoon smoked paprika (regular paprika is fine too)
- Juice of one lemon
- 2 tablespoon chopped fresh basil, packed
- Add all ingredients except the chickpea liquid and the basil to a food processor and process until mixture is relatively smooth.
- Slowly add in a drizzle of chickpea liquid a little at a time to help the hummus become creamier. Add enough so that hummus reaches your desired consistency.
- Add in basil and process until basil is in small pieces and evenly mixed in.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer
While I wouldn't pair these with basil hummus, these homemade cinnamon sugar pita chips are another favorite! I usually use whole wheat pitas for a healthier twist on a sweet snack.
I really liked this recipe as a base, but due to my improv, I couldn't taste the basil and that is what lead me to try this one! Namely, I added a couple tsps chili oil for a bit more kick. At any rate, it was delicious. Thank you!
I'm so glad you liked it, Lynn. 🙂 Chili oil sounds like a delicious addition!
My daughter brought home some fresh basil and I was really in the mood for hummus. I looked at a couple of recipes and decided to go with yours. It turned out deliciously awesome! I only had enough basil to make 1/2. So I went heavy on the garlic (because we like it garlicky) and heavy on the lemon (because I forgot at that point I was using 1/2 of everything. I will definitely be making this over and over again! Thank you for sharing!
I'm so glad you liked it, Karen! Thank you for your review. 🙂
I love this recipe! I've made it several times now and it's fabulous! We grow our own basil, and I don't even measure the garlic, basil or the smoked paprika anymore. Thank you for the recipe, it's one of the easiest and tastiest I've found!
Yay! So glad you like it, Samantha. 🙂