This easy basil hummus is delicious! It's ready in 5 minutes and delivers big herby flavor on a classic appetizer with minimal effort. Think of it as pesto meets hummus in the best possible way-creamy, vibrant, and perfect for spreading, dipping, or dolloping on just about everything.
I don't know how it happened, but I somehow ended up with one of those jumbo produce boxes of basil-you know the kind that seems like a great deal until you realize you have enough herbs to garnish a restaurant kitchen for a week.
After making Zucchini Pesto, Watermelon Basil Salad, and a few other recipes, I needed something else.
Enter this fresh, lemony basil hummus. It's vibrant, full of herby flavor, and that gorgeous green color just screams homemade goodness.
It's always a hit, and I add it to my vegan appetizer menu for all our gatherings, including our vegan game day spread every year.
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What is Basil Hummus?
Basil hummus is a fresh, herby twist on traditional hummus. It blends creamy chickpeas and tahini with fresh basil leaves, garlic, lemon juice, and olive oil for a green dip or spread that tastes like pesto and hummus had a delicious baby.
It's dairy-free, packed with plant-based protein, and this homemade dip is ready in minutes for sandwiches, crackers, veggies, or dolloped on grain bowls.
Why You'll Love This Herby Hummus
- It's an easy way to use up lots of fresh summer basil (also try my Basil Sauce)
- No cooking involved
- So much better than store-bought hummus
- Naturally vegan and gluten-free
- Just like my high-protein hummus and Cucumber Hummus, this is great for make-ahead meal prep.
Ingredients
Lemon Juice: Fresh is best here-it brightens everything up.
Olive Oil - A good-quality extra virgin olive oil makes a noticeable difference when drizzled over the top. You don't have to use EVOO in the hummus. Any high-quality olive oil is good.
Tahini: Hummus is only as delicious as the tahini you use, so choose one you actually like! Tahini can vary a lot in taste, from slightly bitter to silky and nutty, so pick a brand that tastes great on its own.
See the recipe card for quantities and a full list of ingredients.
Variations
- White bean version: Swap chickpeas for cannellini or great northern beans.
- Spicy hummus with basil: Add a pinch of red pepper flakes or half a jalapeño for heat.
How to Make Basil Hummus in 5 Minutes
See the recipe card below for the details.
Step 1: Add fresh basil leaves and garlic cloves to your food processor.
Step 2: Toss in the chickpeas, tahini, salt, and a little lemon juice.
Step 3: Turn on the processor and slowly stream in olive oil until the hummus becomes smooth and creamy. Do the same for the cold water, a tablespoon at a time.
Step 4: Pause to scrape down the sides with a spatula or spoon, then blend again until thoroughly combined and silky.
Top Tips
- Use cold water when blending for a fluffier texture.
- Adjust salt, garlic, and lemon juice to taste. Start small, you can always add more.
- Set aside a few chickpeas before blending so you can roast them for a tasty garnish.
Serving Suggestions
- Spread it on sandwiches, wraps, or avocado toast
- Use it as a dip for pita, crackers, or crudites or alongside Lentil Tabbouleh Salad.
- Dollop onto grain bowls
- Toss the hummus on warm pasta for a quick, no-cook sauce
Recipe FAQS
No. This one's a fresh basil kind of situation. Dried basil won't give the same bold flavor or vibrant color.
Yes! Store it in small airtight containers and thaw as needed. The texture might change slightly, but a good stir brings it back.
Stored in a sealed container, it will last about 4-5 days.
Tahini adds creaminess and a slightly nutty flavor to this basil chickpea spread, so I recommend using it. Still, if you don't have it, or prefer a tahini-free hummus, you can sub in more olive oil or even a bit of unsweetened almond or sunflower seed butter to smooth things out. The fresh basil, garlic, lemon, and chickpeas still shine in this herbed hummus, though the flavor will be different than the intended recipe.
Looking for more vegan dips?
Tell me how it went with this Basil Hummus in the comments below! Was it love at first bite, surprisingly edible, or a full-blown disaster? I want the good, the bad, and the dramatic. Oh, and let me know how my directions worked so I can keep improving my recipes.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Basil Hummus Recipe
Equipment
Ingredients
- 1 15-ounce chickpeas drained and rinsed
- 1 cup fresh basil leaves medium-packed
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice adjust to taste
- 2 garlic cloves adjust to taste
- 1-3 tablespoons cold water as needed for blending
- ½-1 teaspoon salt start with ½ teaspoon and adjust
Optional Garnishes
- roasted chickpeas croutons
- toasted pine nuts
- chopped basil
- EVOO for drizzle before serving
- TJs Chili Lime Seasoning or paprika (smoked or sweet)
Instructions
- Blend the basil & garlic: In a food processor, pulse the basil leaves and garlic until finely chopped.
- Add more ingredients: Add the chickpeas, tahini, lemon juice, and salt. Blend until combined.
- Drizzle in the olive oil: With the food processor running, slowly stream in the olive oil until the mixture becomes smooth and creamy. Pause to scrape down the sides with a spoon or scraper to make sure everything blends evenly.
- Adjust texture: Again, with the processor running, drizzle in cold water 1 tablespoon at a time until smooth and creamy. Scrape down the sides as needed.
- Taste & tweak: Add more lemon, garlic, or salt to taste.
- Serve it up: Spoon into a bowl or plate, drizzle with olive oil, and top with extra basil, toasted pine nuts, chickpeas, and paprika if desired.
Regi Pearce says
I’ve made this basil hummus more times than I can count—it’s officially a staple in our house. The fresh basil gives it such a vibrant flavor, and it comes together in just minutes. Highly recommended.