Lemon basil hummus has become a regular feature in my kitchen because it’s quick to make and always impresses guests. The combination of bright lemon and fresh basil gives it a refreshing twist that stands out from classic hummus. I often serve it as a dip with vegetables or pita, but it also works well as a sandwich spread or a topping for grain bowls.

What I love most is how the aroma of basil hits as soon as I open the food processor, followed by the creamy texture of the blended chickpeas. The lemon keeps things lively without overpowering the other flavors. It’s a reliable recipe for gatherings, meal prep, or just a midday snack.

This hummus is especially handy when I need something I can make ahead and pull out at a moment’s notice. The ingredients are simple, but the result feels special and a little unexpected. It’s a staple because it’s both practical and a bit of a crowd-pleaser.

Quick Facts

Why You’ll Love It

This lemon basil hummus is a fresh take on a classic dip. It comes together quickly, uses pantry staples plus fresh herbs, and is versatile enough for snacks or meals. The flavors are balanced—zesty, herbal, and creamy.

• Bright, refreshing flavor from lemon and basil
• Quick to prepare with minimal cooking
• Great for meal prep and gatherings
• Works as a dip, spread, or bowl topping
• Vegan and gluten-free
• Easy to customize

Ingredients

This recipe uses canned chickpeas for convenience, plus fresh basil and lemon for a burst of flavor. Tahini adds richness, while garlic and olive oil round things out. You can adjust the lemon and basil to taste.

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/3 cup packed fresh basil leaves
• 1/4 cup tahini
• 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 small garlic clove, roughly chopped
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1/2 teaspoon fine sea salt, plus more to taste
• 2–3 tablespoons cold water, as needed
• Zest of 1 lemon
• Optional: extra basil leaves and a drizzle of olive oil for garnish

Step-by-Step Instructions

Making this hummus is straightforward: everything goes into a food processor and blends until smooth. Adjust the consistency with water, and taste as you go. It’s best served chilled or at room temperature.

1. Add chickpeas, basil, tahini, lemon juice, garlic, olive oil, salt, and lemon zest to a food processor.
2. Blend until the mixture is mostly smooth, scraping down the sides as needed.
3. With the processor running, drizzle in 2 tablespoons cold water. Blend until very creamy, adding more water if needed for desired consistency.
4. Taste and adjust salt or lemon juice as needed.
5. Transfer to a serving bowl. Drizzle with olive oil and garnish with extra basil leaves if desired.
6. Serve immediately or refrigerate for up to 3 days.

Chef Tips

A few small adjustments can take this hummus from good to great. Use quality olive oil and fresh basil for the best flavor. Here are some practical tips:

• Peel chickpeas for extra-smooth hummus (optional, but time-consuming).
• Start with less lemon juice, then add more to taste.
• Use ice-cold water for a fluffier texture.
• Let hummus sit for at least 30 minutes for flavors to meld.
• Taste and adjust salt before serving.
• Garnish just before serving to keep basil fresh.

Substitutions

You can easily adapt this recipe to what you have on hand. The core flavors come from lemon and basil, but you have some flexibility.

• Swap canned chickpeas for cooked dried chickpeas (about 1.5 cups).
• Use parsley or cilantro instead of basil for a different twist.
• Sunflower seed butter can replace tahini for a nut-free version.
• Lime juice works in place of lemon for a tangier flavor.
• Roasted garlic can be used instead of raw for a milder taste.
• Avocado oil can substitute for olive oil in a pinch.

Storage & Reheating

Lemon basil hummus stores well, making it a great make-ahead option. Keep it in an airtight container in the fridge. The flavors may intensify slightly after chilling.

• Store in an airtight container in the refrigerator for up to 4 days.
• Stir before serving if any separation occurs.
• Freeze in small portions for up to 2 months; thaw overnight in the fridge.
• Do not reheat; serve chilled or at room temperature.
• Add a fresh drizzle of olive oil before serving leftovers.

Perfect Pairings

This hummus is versatile and pairs well with a variety of foods. I like to serve it with crisp vegetables, warm pita, or as part of a mezze platter. It also complements many main dishes.

• Fresh vegetable crudités (carrots, cucumber, bell pepper)
• Warm pita or flatbread
• Grilled chicken or fish
• A glass of Sauvignon Blanc or dry rosé

FAQs

Here are answers to some common questions about making and serving lemon basil hummus. These tips should help you get the best results and troubleshoot any issues.

Nutritional Note

Approximate per serving: 150 calories, 6g protein, 8g fat, 14g carbs. Actual values may vary based on brands and portion size.