Lemon Basil Hummus Dip



Hummus dip with Southern European/Mediterranean flavors. Recipe source unknown and a few changes were made to the original recipe. C/O our CSA box notes.


★★★★★ 1 vote

Yield about 2 cups
10 Min
Food Processor


  • 15 oz
    cooked chickpeas/garbanzo beans, reserve the liquid (equivalent to one can but freshly cooked beans were used in the test recipe)
  • 1/2 c
    fresh basil, loosely packed (fresh only!)
  • 3 Tbsp
    tahini (sesame paste)
  • 1-2 clove
    garlic, peeled
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    extra virgin olive oil
  • 1/4 tsp
    cracked black pepper
  • 1/2 tsp

  • ·
    spanish smoked paprika, to garnish
  • ·
    few fresh whole basil leaves or ribbons
  • 1 Tbsp
    toasted pine nuts (walnuts are a good choice)

How to Make Lemon Basil Hummus Dip


  1. Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas with cold water and drain well in a colander.
  2. Place the chickpeas, a little of the reserved liquid (start with a few tablespoons), basil, tahini, garlic, lemon juice, olive oil, black pepper and salt into a food processor. Cover and process on PULSE until the mixture is smooth, adding more cooking liquid if necessary to desired consistency. Taste test and adjust.
  3. Spoon the hummus onto a platter or in a serving bowl. Sprinkle lightly with some Spanish smoked paprika; garnish with basil ribbons and sprinkle of toasted nuts. Alternatively, you can infuse the smoked paprika and pine nuts in some olive oil a few minutes until the nuts start to lightly brown. Set aside to cool then drizzle over the hummus.

    Accompany dip with slices of baguette, chips, pita triangles, crackers, etc. For best flavor, serve at room temperature.

    Other uses: sandwich spread, deviled eggs, pizza topping, etc.

Printable Recipe Card

About Lemon Basil Hummus Dip

Course/Dish: Dips
Main Ingredient: Beans/Legumes
Regional Style: Mediterranean
Dietary Needs: Vegetarian Vegan

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