There’s something so magical about fresh herbs. Every time I get fresh basil, cilantro, or rosemary, the scent of each fills my mind with dinner ideas. The best part is that each of these recipe ideas are usually super easy, letting the herb do all the work of the flavor. With fresh basil, for example, I usually dream up roasted tomatoes and fresh basil with pasta. Yes, you can – and should – add some garlic, parmesan, and some protein. But the basil and tomatoes will do all the work of a complicated dinner. Trying to dream up some other ways to use a multitude of the fresh herb, however, I started craving a basil hummus…
Hummus is such a universal starter idea. I’m also a big fan of it with veggies and crackers for lunch. Hummus has some protein and heartiness that are always so tasty. And you can take that tastiness to a new level with the bright, vibrant flavor of basil. The lemon juice also adds to the light but flavorful aspect of this recipe! The herbs and citrus are just so complimentary!
When we have guests, I’m always a fan of a hummus appetizer. It’s surprisingly fast and easy to throw together (whether your hummus is made from scratch or not). A homemade hummus should be allowed to sit a while (minimum 30 minutes) for the flavors to marry. Once that’s taken care of, however, just throw the hummus in a small serving bowl and fill the plate with veggies (raw and/or crudite) and crackers.
My favorite vegetables to serve as part of a hummus appetizer are carrots, cucumbers, and bell peppers (not the green ones). Each of these veggies is perfectly crisp and tasty with the earthy hummus flavors. And any cracker is great. I’m also a fan of salted pretzels with hummus.
In grad school, I used to bring hummus, carrots, and pretzels to every potluck I attended. It’s a healthy and tasty dish that everyone loves! The options of hummus appetizers are fairly endless – your tastebuds call all the shots!
This delicious basil hummus recipe is everything yummy about hummus combined with the flavorful freshness of basil. Enjoy with raw veggies, crudite, and/or crackers!
- 2 15.5oz cans chickpeas (do not drain)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup packed basil leaves
- 1 ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
Add all ingredients to a high-powered blender. Process on low for 5 seconds, then turn to high for 5 to 10 seconds until all ingredients are pureed into a spread. Alternatively you can pulse all ingredients in short bursts if you prefer a chunkier hummus.
Refrigerate for at least 30 minutes before serving. It will thicken slightly as it chills. Serve with vegetables and crackers.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo