You really can’t go wrong with a pairing like basil and lemon. This Lemon Basil Hummus is proof that these light, refreshing, peak summer flavors belong together.
Hummus is a wonderfully versatile dish and a staple in a plant-based diet. Eat it solo as a dip or spread it on your favorite sandwich – and with so many flavor options the possibilities are endless.
This Lemon Basil Hummus recipe is a delicious twist on a classic dip making a light and refreshing side dish.
Looking for more light dips and spreads? Try this Easy Italian Bruschetta Dip or Vegan Corn Salsa.
Can’t get enough lemon? Try this Roasted Chickpea Lemon Pasta, Vegan Lemon Bars, or Vegan Lemon Poppyseed Bread.
Why You’ll Love Making Your Own Hummus
- Fresh – This recipe beats store-bought hummus every time, plus you know exactly what’s inside.
- Options, options, options – Serve this dip with veggies or crackers as an appetizer for a crowd, or store it in your fridge all week to add to sandwiches or salads.
- Quick & easy – This dip comes together in just 10 minutes with just one can of chickpeas and a few simple ingredients.
Ingredients
- Chickpeas – These are a staple in any classic hummus recipe! For a twist, try with white beans instead. You’ll need to use cooked chickpeas, so if you are starting with dry chickpeas, make sure to cook them prior to blending.
- Tahini – The not so secret ingredient. Made from sesame seeds, this gives the hummus its rich, nutty flavor. Full of healthy fats and plant-based protein.
- Olive Oil – A good extra virgin olive oil goes a long way here in making this hummus extra smooth and dippable.
- Fresh lemon Juice – This brings a nice tangy flavor to balance the basil. If you don’t have fresh, you can use bottled lemon juice.
- Fresh garlic – The perfect compliment to the lemon and basil in this recipe. Omit it if you aren’t a fan of garlic. You can also use roasted garlic if you prefer that flavor.
- Sea salt – Just a little salt helps these flavors pop.
- Basil – FRESH basil is where it is at. I don’t think this recipe would work with dried herbs.
- Cold water – This is a necessary step for thinning the dip and making a super smooth hummus.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Food processor or high-speed blender
- Rubber spatula
- Strainer for chickpeas
- Airtight container for storage
How to Make
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Prep the Chickpeas
Start by rinsing and draining your chickpeas. Pat them dry and toss them into a blender.
I use canned chickpeas for time and ease in this recipe. You can certainly cook yours from dry if you prefer. To do so, you have a few options.
Add Your Flavors
Mince your garlic and add to the blender.
Next, add tahini, olive oil, lemon juice, and salt into the blender.
Next, add the basil into the blender. It is important to add the basil last so it is furthest from the blades. This will speed up the blending process and require less water to make it smooth.
Mix it Up
Pulse until mostly mixed.
Next, add the water as you continue to blend. Only do this if your blender has a top opening meant for this purpose! Never use your blender without the top securely on. Otherwise, stop the blender fully, remove the top, add water, and blend again with the top on.
Add more water until the desired consistency is reached.
Serve at room temperature or chill for 30 minutes before serving. Enjoy!
Ways to Serve
- This hummus makes a delicious dip with pita chips, fresh vegetables, or crackers. Sprinkle with fresh herbs and lemon zest.
- Use as a sandwich spread on your favorite pita bread or tortilla.
How to Store
- Fridge: Store in an airtight container for up to one week.
More Tips
- Not vegan? Add parmesan cheese into the blender or sprinkled on top for some extra flavor.
- Want more protein? Add pine nuts or pumpkin seeds before blending.
- Oil-free? Omit the oil and add more water when blending.
FAQ
Yes! Just add more water until the desired consistency is reached.
Definitely! If you want a replacement, you can add sun butter in equal amount. This will change the flavor slightly, but the powerful basil, lemon, and garlic flavors will still shine through. You can also simply omit the tahini and the hummus will have a thicker texture.
Sure! This hummus will keep 4-6 months in the freezer when stored in an airtight container.
Lemon Basil Hummus
Equipment
- Strainer
Ingredients
- 1 can chickpeas, rinsed and drained
- 2 cups fresh basil leaves, packed
- ½ cup tahini
- 2 tbsp olive oil
- 4 tbsp lemon juice
- 8 cloves garlic, minced
- ½ tsp salt
- ¼ cup water
Instructions
- Rinse and drain your chickpeas.
- Add all ingredients except the water into the blender making sure the chickpeas and other wet ingredients are closest to the blade while the basil is on top, furthest from the blade.
- Begin pulsing or blending on low.
- Add water slowly while blending (or in between pulses if your blender does not have a hole in the top).
- Continue blending until smooth, spreadable consistency is reached.
- Serve and enjoy!
Notes
- Not vegan? Add parmesan cheese into the blender or sprinkled on top for some extra flavor.
- Want more protein? Add pine nuts or pumpkin seeds before blending.
- Oil-free? Omit the oil and add more water when blending.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on April 23, 2025
Don’t throw away the liquid from the canned chick peas! Use that instead of water and it turns the creaminess up a notch!! I’m making this today!! 😁
That sounds like a delicious way to add some creaminess without the dairy!! Hope you love this recipe 😀
This hummus is so delicious. I make it all the time, especially in the summer. It is a great dish to bring to a BBQ or potluck! Great with chips or veggies!