Name: Lemon Basil Hummus
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can chickpeas, rinsed and drained; 2 cups fresh basil leaves, packed; ½ cup tahini; 2 tablespoons olive oil; 4 tablespoons lemon juice; 8 cloves garlic, minced; ½ teaspoon salt; ¼ cup water (more or less for consistency)

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If you’re looking for a bright, fresh twist on a classic dip, this Lemon Basil Hummus is about to become your new go-to. It’s creamy, zesty, herby, and packed with flavor—and it only takes about 10 minutes from start to finish. Whether you’re throwing together a snack board, prepping for a party, or meal-prepping lunches, this hummus is a refreshingly simple, no-cook option that tastes anything but boring.

Lemon Basil Hummus

Why You’ll Love This Recipe

Quick and Easy: Ready in under 10 minutes with minimal prep.
Vibrant Flavor: The combination of lemon and basil gives this hummus a garden-fresh brightness that’s perfect year-round.
Healthy and Satisfying: Full of plant-based protein, fiber, and healthy fats.
Versatile: Serve it with veggies, crackers, pita chips, or use it as a sandwich spread or salad dressing base.

Ingredients

(Tip: You’ll find the full ingredient list with measurements in the recipe card below)

Chickpeas – One can, rinsed and drained
Basil – Fresh, packed into measuring cups
Tahini – For creaminess and richness
Olive Oil – Adds smooth texture and Mediterranean flavor
Lemon Juice – Freshly squeezed for zing
Garlic – Plenty of it, minced
Salt – To bring out all the flavors
Water – Adjusts the consistency while blending

Instructions

Prep the Chickpeas: Rinse and drain the chickpeas well. This removes excess sodium and improves texture.
Layer Your Blender: Add all ingredients to the blender except the water. Start with the chickpeas and tahini closest to the blades and layer basil on top.
Blend Slowly: Pulse a few times to start, then blend on low speed.
Adjust Texture: Gradually pour in water as you blend until you reach a smooth, spreadable consistency.
Taste and Serve: Adjust salt or lemon juice to taste. Scoop into a bowl and enjoy right away or refrigerate for later.

Variations

Add Avocado: For an extra creamy and green twist.
Spicy Hummus: Add a dash of cayenne or crushed red pepper.
Nut-Free: Use sunflower seed butter in place of tahini.
Extra Herby: Mix in some fresh parsley or mint alongside the basil.

Heating and Storage

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze hummus for up to 3 months. Thaw in the fridge and give it a good stir before serving.
Reheating: Not necessary—this is best served chilled or at room temperature.

Frequently Asked Questions

How long does lemon basil hummus last in the fridge?

It keeps well for up to 5 days in an airtight container.

Can I make this hummus without tahini?

Yes! You can use Greek yogurt, sunflower seed butter, or even just olive oil for creaminess.

Do I need to peel the chickpeas?

It’s optional. Peeling them creates an ultra-smooth texture, but the recipe works fine without peeling.

Can I use dried chickpeas?

Absolutely—just soak, cook, and cool them first. You’ll need about 1.5 cups cooked chickpeas.

Is lemon basil hummus healthy?

Yes! It’s full of fiber, healthy fats, protein, and fresh herbs.

Can I make this in a food processor?

Yes. A food processor works just as well as a blender for this recipe.

How do I make it smoother?

Add water or a bit more olive oil while blending, and blend longer to get a smoother consistency.

Can I serve it warm?

It’s traditionally served cold or room temp, but it can be gently warmed if desired.

What can I dip into it?

Fresh veggies, pita chips, crackers, or even use it as a sandwich or wrap spread.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled will work in a pinch.

Conclusion

Whether you’re looking for a unique appetizer or a quick, flavorful snack, this Lemon Basil Hummus checks all the boxes. It’s tangy, creamy, and herby—everything you love about hummus, with a bright, summery twist. Try it once, and it might just replace your go-to store-bought dip.