Description
This fresh and flavorful Basil Hummus recipe offers a delightful twist on the classic Middle Eastern dip by incorporating aromatic basil leaves. Tenderized chickpeas are blended with tahini, lemon juice, garlic, and fresh basil for a smooth and creamy texture. Perfect as a healthy appetizer, snack, or spread, this hummus balances herbaceous notes with a hint of citrus, ideal for serving with pita bread, vegetables, or crackers.
Ingredients
Chickpeas
- 2 cans Chickpeas
- ½ tsp Baking soda (bicarbonate soda)
- 4 cups Water (for tenderizing the chickpeas)
Hummus Base
- ¼ cup Tahini
- ½ cup Fresh Basil leaves
- ¼ cup Freshly squeezed Lemon juice
- ¼ cup Iced chickpea water (reserved aquafaba from cooking)
- ½ teaspoon Salt (or to taste)
- 1 clove Garlic (or to taste)
Optional Garnish
- Extra virgin olive oil (for drizzling)
- Sumac, paprika, or cumin (for sprinkling)
Instructions
- Tenderize the Chickpeas: Drain and rinse the canned chickpeas thoroughly. Place them in a pot along with the baking soda and cover with 4 cups of water. Bring the water to a rolling boil over high heat, then reduce the heat to low-medium and simmer with the lid slightly ajar for 15-20 minutes. The goal is to soften the chickpeas so their skins begin to loosen and fall off. This step enhances the hummus's creaminess.
- Prepare Chickpea Water: Reserve half a cup of the hot chickpea cooking water and place a few ice cubes in it to cool down; this iced aquafaba will be used to adjust hummus consistency later. Drain the chickpeas well and let them cool to room temperature. Remove and discard any loose skins for a smoother blend.
- Blend Ingredients: In a food processor, combine the drained chickpeas, fresh lemon juice, basil leaves, tahini, garlic, and salt. Pulse and blend the mixture until it becomes smooth and creamy. Add the iced aquafaba gradually to achieve your desired consistency, blending well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
- Taste and Adjust: Sample the hummus and tweak the flavors by adding more salt, lemon juice, basil, or tahini if preferred to balance the taste to your liking.
- Serve: Transfer the finished basil hummus to a serving dish. Optionally drizzle with extra virgin olive oil and sprinkle your choice of sumac, paprika, or cumin for added color and flavor. Serve with pita bread, fresh vegetables, or your favorite crackers for dipping.
Notes
- The baking soda helps break down the chickpeas to make them extra creamy, but if you are using canned chickpeas that are already very soft, this step can be shortened.
- Reserve some of the chickpea cooking water (aquafaba) and cool it with ice cubes; this starchy liquid is perfect for adjusting texture without thinning the flavor.
- Removing loose skins from cooked chickpeas results in a much smoother hummus texture.
- Basil adds a unique fresh herbaceous flavor that distinguishes this hummus from traditional recipes.