Lemon Basil Hummus for a fresh and vibrant take on a classic hummus recipe
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.