Dessert

Fresh Basil Hummus Recipe

Bylilan Sage July 19, 2026July 19, 2026

Introduction

Fresh Basil Hummus is a vibrant twist on the classic Middle Eastern dip, combining the bright flavor of basil with creamy chickpeas. This smooth and herbaceous spread is perfect for entertaining or a quick snack, paired beautifully with crispy pita chips.

A close-up of a white bowl filled with smooth, creamy green dip that has a slightly textured surface with small dark green specks, formed with soft spiral ridges. On top, there are pale yellow chickpeas scattered on one side, fresh green basil leaves, and a thin slice of lemon with light yellow segments and a white center placed near the edge. The bowl rests on a white marbled surface, showing part of the bowl’s white rim with a narrow yellow edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz can of chickpeas
1 clove garlic
Juice of 1 lemon
1/4 cup tahini
2 cups packed basil leaves
Salt and fresh cracked black pepper
Pita bread
Olive oil
Za’atar
Onion salt
Sesame seeds

Instructions

Step 1: Drain and rinse the chickpeas. Place them in the bowl of a food processor with the smashed garlic clove. Process for several minutes, stopping occasionally to scrape down the sides to achieve a smooth texture.
Step 2: Add the tahini and lemon juice to the chickpea mixture and process briefly to combine.
Step 3: Add the basil leaves and continue processing for a couple of minutes, scraping down the sides as needed to ensure the hummus is really smooth.
Step 4: While the processor is running, drizzle in ice water gradually to loosen the hummus to your preferred consistency. Season with salt and fresh cracked black pepper.
Step 5: Transfer the hummus to a shallow bowl, cover with plastic wrap, and refrigerate until ready to serve.
Step 6: To make pita chips, preheat the oven to 350°F (175°C).
Step 7: Cut the pita bread into small triangles and arrange them on a baking sheet. Brush with olive oil and sprinkle lightly with onion salt, za’atar, and sesame seeds.
Step 8: Bake the pita triangles for a few minutes until browned, watching carefully. Flip and bake the other side for a few more minutes. For extra crispiness, brush the second side with olive oil before baking.
Step 9: Serve the hummus drizzled with olive oil and a sprinkle of za’atar, sumac, or paprika, accompanied by the warm pita chips and lemon wedges.

Tips & Variations

For a creamier hummus, peel the chickpeas before processing.
Try adding a pinch of smoked paprika or cayenne for a spicy kick.
Use fresh lemon juice for the brightest flavor.
Swap basil with cilantro or mint for a different herbaceous twist.
For a vegan option, ensure your tahini does not contain any animal products.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir well before serving as it may thicken when chilled. Pita chips are best kept in an airtight container at room temperature and consumed within 2 days for optimal crispness.

How to Serve

A close-up of a white bowl filled with creamy green hummus with a smooth, swirled texture and small black and green herbs mixed inside; the hummus is topped with several pale beige chickpeas clustered in the center, fresh bright green basil leaves, and thin lemon slices positioned on the edge of the hummus. In the background, blurred pieces of light golden pita bread sprinkled with herbs rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh?

Fresh basil is recommended for the best flavor and texture. Dried basil will not provide the same bright, fresh taste and may result in a less vibrant hummus.

How can I make the hummus smoother?

Processing the chickpeas longer and adding ice water gradually helps create a creamier texture. Removing the skins of the chickpeas before blending also makes a noticeable difference in smoothness.