Fresh Basil Hummus
User Reviews
4.1
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
134 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Fresh Basil Hummus
Description
This Fresh Basil Hummus starts with well-processed chickpeas pureed to a smooth consistency with garlic. Tahini and lemon juice are incorporated for creaminess and tang, followed by fresh basil leaves that add a distinctive herbal brightness uncommon in traditional hummus. Ice water is drizzled during processing to loosen the texture for a silky finish.
The hummus is seasoned simply with salt and black pepper to enhance flavors. It is served chilled with an optional drizzle of olive oil and traditional Middle Eastern spices like za'atar, sumac, or paprika for garnish.
As a side snack, the recipe includes baked pita chips cut into triangles, brushed with olive oil, and sprinkled with za'atar, onion salt, and sesame seeds before baking. These chips provide a crisp, flavorful vehicle to enjoy the creamy basil hummus.
Ingredients
- 15 oz chickpeas canned
- 1 clove garlic
- lemon juice of 1
- 1/4 cup tahini
- 2 cups basil packed leaves
- salt fresh cracked
- black pepper fresh cracked
Seasoned pita chips
- pita bread
- olive oil
- za'atar spice blend
- onion salt
- sesame seeds
Instructions
- Drain and rinse the chickpeas. Put them in the bowl of a food processor along with the smashed garlic clove. Process the chickpeas for several minutes, stopping to scrape down the sides of the bowl as necessary. I like to process the beans first to get them as smooth as possible.
- Add the tahini and lemon to the puree and process briefly to combine. Then add the basil, and process for another couple of minutes, scraping down the sides as needed. You want it to be really smooth.
- Wile the machine is running, drizzle in some ice water to loosen the hummus. Season with salt and fresh cracked black pepper.
- Spread the hummus out into a shallow bowl, cover with plastic wrap, and refrigerate until ready to serve.
- Serve with a drizzle of olive oil, a sprinkling of za'atar, sumac, or paprika, and a lemon wedge.
- To make the pita chips, set the oven to 350F.
- Cut the pita bread in small triangles and arrange on a baking sheet. Brush them with olive oil, and sprinkle lightly with onion salt, z'aatar, and sesame seeds.
- Bake for just a few minutes, watching carefully, until the bread it browned. Flip the triangles and bake for a few more minutes, but watch carefully. If you want them extra crispy, brush the second side with olive oil as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 208mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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