Description
This Fresh Basil Hummus is a vibrant twist on the classic chickpea dip, combining creamy tahini and lemon with fresh basil for an herbaceous, smooth spread. Served with homemade crispy pita chips seasoned with za’atar, sesame seeds, and onion salt, it makes an ideal appetizer or snack bursting with Mediterranean flavors.
Ingredients
Scale
Hummus
- 15 oz can of chickpeas, drained and rinsed
- 1 clove garlic, smashed
- Juice of 1 lemon
- 1/4 cup tahini
- 2 cups packed fresh basil leaves
- Salt, to taste
- Fresh cracked black pepper, to taste
- Ice water, as needed to loosen hummus
Toppings
- Olive oil, for drizzling
- Za’atar, for sprinkling
- Sumac or paprika (optional), for garnish
- Lemon wedge, for serving
Pita Chips
- Pita bread, cut into small triangles
- Olive oil, for brushing
- Onion salt, for seasoning
- Za’atar, for seasoning
- Sesame seeds, for sprinkling
Instructions
- Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly. Place them in the food processor bowl along with the smashed garlic clove. Process for several minutes until the chickpeas are very smooth, scraping down the sides as needed to ensure even blending.
- Add Tahini and Lemon: Add the tahini and freshly squeezed lemon juice to the chickpea mixture. Process briefly just to combine these ingredients smoothly.
- Incorporate Basil: Add the packed fresh basil leaves to the food processor. Process for 2 to 3 minutes, scraping down the sides occasionally, until the mixture becomes very smooth and creamy.
- Adjust Texture and Season: With the processor running, slowly drizzle in ice water to loosen the hummus to your desired consistency. Season generously with salt and freshly cracked black pepper, then pulse briefly to mix.
- Chill the Hummus: Transfer the hummus into a shallow bowl, spread it evenly, and cover it with plastic wrap. Refrigerate until ready to serve, allowing the flavors to meld.
- Preheat Oven for Pita Chips: Heat your oven to 350°F (175°C) to prepare the pita chips alongside the hummus.
- Prepare Pita Chips: Cut pita bread into small triangle-shaped pieces and arrange them on a baking sheet in a single layer. Brush the tops lightly with olive oil. Sprinkle evenly with onion salt, za’atar, and sesame seeds to coat.
- Bake Pita Chips: Place the baking sheet in the oven and bake for several minutes, watching carefully until the pita chips start to brown. Flip each triangle and bake for a few more minutes. For crisper chips, brush the second side with olive oil before continuing to bake. Remove once golden and crisp.
- Serve: Remove the hummus from the refrigerator and drizzle with olive oil. Garnish with a sprinkle of za’atar, sumac or paprika if desired, and serve with a lemon wedge alongside the freshly baked pita chips.
Notes
- Using ice water when blending the hummus helps achieve a light and creamy texture.
- Adjust seasoning to taste; basil adds significant freshness, so balance salt accordingly.
- Watch pita chips closely while baking to avoid burning, as they brown quickly.
- You can substitute fresh parsley or cilantro if basil is unavailable, for a different flavor profile.
- Serve hummus chilled or at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking and Blending
- Cuisine: Mediterranean
Keywords: basil hummus, fresh herb hummus, Mediterranean dip, homemade pita chips, healthy appetizer, vegan dip
