Lemon Basil Hummus Recipe
Lemon Basil Hummus for a fresh and vibrant take on a classic hummus recipe
Ingredients
- 2 cups dried chickpeas OR 2 x 14 oz. canned chickpeas
- lots of cold water omit if using canned chickpeas
- 1/4 cup tahini (sesame paste/butter found in the nut butter section of the grocery store)
- 1 medium lemon, juiced
- 3 cloves garlic
- 2 tbsp olive oil
- 3/4 cup fresh basil leaves, roughly chopped
- 1/4 tsp sea salt
- 1 cup ice water possibly more depending upon how smooth you'd like the consistency to be
Instructions
-
Place dried chickpeas in a large bowl and cover with 2" of water. Allow to sit for at least 8 hours or overnight.
-
Drain chickpeas and place in a large pot with 6 cups of water. Bring to a boil, reduce heat and simmer for 1.5-2 hours. Drain and allow to cool slightly.
-
Place chickpeas, tahini, garlic clover, lemon juice, olive oil, basil leaves, and sea salt in a food processor. Pulse until a mixture is roughly chopped.
-
With the processor running on low, slowly add ice water until a smooth paste forms, or hummus has reached a consistently desired, adding more ice water by 2 tbsp at a time if needed.
-
Suggested Garnishes: chopped basil leaves, lemon zest, flaky sea salt, ground pepper, paprika, olive oil drizzle, minced chives, minced parsley, etc.
-
Serve immediately or keep in fridge in an airtight container.