Lemon Basil Hummus Dip
Brighten up your snack spread with this creamy and zesty Lemon Basil Hummus Dip, a refreshing twist on the classic dip that’s both flavorful and irresistibly smooth. Made with pantry staples like chickpeas, tahini, and olive oil, this recipe gets an aromatic upgrade from fresh basil leaves and a citrusy punch from lemon juice (with optional zest for an added burst of flavor). Ground cumin and a hint of garlic provide the perfect savory balance, while a drizzle of olive oil and a garnish of red pepper flakes elevate the presentation. Ready in just 10 minutes with no cooking required, this versatile dip pairs beautifully with pita bread, crisp veggies, or your favorite chips. Perfect for parties, meal prep, or healthy snacking, this hummus is as delicious as it is easy to make.
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Recipe Information
Ingredients
- 1 can (15 oz) Canned chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons Tahini
- 3 tablespoons Fresh lemon juice
- 1 clove Garlic clove, minced
- 2 tablespoons Olive oil
- 0.5 cup (packed) Fresh basil leaves
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 2 tablespoons Water
- 1 lemon Optional: Zest of 1 lemon
- 0.25 teaspoon Optional: Crushed red pepper flakes (for garnish)
Instructions
In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, olive oil, fresh basil, ground cumin, and salt.
Pulse the ingredients until they are roughly mixed together.
Add 2 tablespoons of water and continue processing the mixture until smooth. If the hummus is too thick, add additional water, 1 tablespoon at a time, until your desired consistency is achieved.
Optional: Add lemon zest for an extra boost of citrus flavor and pulse briefly to incorporate.
Once smooth, taste and adjust the seasoning as needed, adding more salt, lemon juice, or olive oil to your liking.
Transfer the finished hummus to a serving bowl and drizzle with a small amount of olive oil.
Garnish with crushed red pepper flakes if desired and serve immediately with pita bread, chips, or fresh vegetables. Alternatively, store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1959 mg | 85% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 22.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3717 mg | 286% | |
| Iron | 16085.1 mg | 89362% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
