Easy Basil Hummus Recipe

Fresh basil hummus is vibrant and infused with fresh basil from the garden.  This basil hummus recipe is simple and tastes better than any store-bought hummus. So dip, dip away, and enjoy!

We love hummus, and since the basil in my garden is growing like a weed, I decided to use it to make fresh basil hummus with 5 simple ingredients. If you haven't tried making hummus at home, try this basil hummus recipe.

Jump to:

• Making Hummus at Home vs. Store Bought Hummus
• The Benefits of Chickpeas in Your Diet
• Easy Basil Hummus Ingredients
• Basil Hummus Recipe Ingredient Substitutions
• How to Make Quick and Easy Basil Hummus
• Serving Suggestions: What Do You Dip In Hummus?
• Storing Homemade Hummus
• Recipe FAQs
• Tips
• More Vegan Dips and Sauces to Try This Summer!
• 📖 Recipe
• 💬 Reviews

Making Hummus at Home vs. Store Bought Hummus

Most of the store-bought hummus I buy costs about $7.00 for the brands we like. And I don't know about you, but hummus only lasts for a short time in my house. Making homemade hummus at home costs half the amount of store-bought, and it's simple to make with only a few simple ingredients in under 5 minutes!

And, you won't find fresh basil hummus flavor in your local grocery store.

The Benefits of Chickpeas in Your Diet

Why should you eat chickpeas? They are pure plant protein. So, chickpeas are always a great answer if people ask where you get your protein.

Chickpeas boast an impressive nutritional profile.

They contain a moderate number of calories, providing 269 per cup (164 grams). Approximately 67% of these calories come from carbs, while the rest comes from protein and fat.

Chickpeas also provide a variety of vitamins and minerals, as well as a decent amount of fiber and protein. A 1-cup (164-gram) serving of cooked chickpeas offers.

• Calories: 269
• Protein: 14.5 grams
• Fat: 4 grams
• Carbs: 45 grams
• Fiber: 12.5 grams
• Manganese: 74% of the Daily Value (DV)
• Folate (vitamin B9): 71% of the DV
• Copper: 64% of the DV
• Iron: 26% of the DV
• Zinc: 23% of the DV
• Phosphorus: 22% of the DV
• Magnesium: 19% of the DV
• Thiamine: 16% of the DV
• Vitamin B6: 13% of the DV
• Selenium: 11% of the DV
• Potassium: 10% of the DV

Easy Basil Hummus Ingredients

• Chickpeas: I used organic canned chickpeas, but you can also soak dry chickpeas overnight and cook them if preferred.
• Basil: I used fresh basil from my garden. For the best flavor, I suggest using fresh basil.
• Aquafaba: Aquafaba is the liquid inside the chickpea can. Drain the chickpeas, but reserve the fluid to add to the hummus. I use aquafaba instead of oil in my hummus.
• Tahini: Tahini is made from hulled sesame seeds.
• Garlic: I prefer using fresh garlic cloves when making hummus for the best flavor.
• Salt/Pepper: A pinch of salt and pepper enhance the flavor of the other ingredients in the basil hummus recipe.
• Lemon Juice: Fresh lemon juice adds brightness to the hummus.

Basil Hummus Recipe Ingredient Substitutions

• Instead of chickpeas, use white beans.
• Enjoy the basil hummus without tahini; double the amount of aquafaba, and skip the tahini.
• Bottled lemon juice can be used in a pinch if necessary.

How to Make Quick and Easy Basil Hummus

You only need a food processor or a high-speed blender to make this simple basil hummus!

• I used a 10-cup food processor with a large blade, but you can also use a blender.
• First, drain the chickpeas, but reserve the aquafaba (liquid in the can) for the hummus recipe.
• Add the chickpeas and the remaining ingredients to the food processor.
• I suggest adding the tahini last because it tends to be sticky, and you don't want it to stick to the bottom of the food processor cup.
• Turn the food processor on high for 2 minutes.
• Stop the food processor, and using a spatula, scrape the sides down and turn it on again for another two minutes.

Serving Suggestions: What Do You Dip In Hummus?

• I served the basil hummus with whole-grain pita wedges and baby bell peppers.
• Turning baby bell peppers into scoop chips. Cut the ends, slice them lengthwise, and remove the seeds and veins. These are the healthiest scoop chips around!
• Serve the basil dip in a bowl with veggies, or add it to your favorite wrap sandwich.
• Add it to vegan grilled cheese.
• You can use the basil hummus as the base for hummus salad dressing.
• Try it as a pasta sauce.
• Or, use it as a base for vegan flatbread pizza.

Storing Homemade Hummus

Because homemade hummus does not contain preservatives, it lasts less time than our typical store-bought hummus.

• Store in a sealed container in the refrigerator for up to 7 days.
• But trust me, it won't last that long!

Recipe FAQs

Tips

• If soaking dried chickpeas, make sure you cover them with water and let them soak overnight; then, cook them.
• Don't forget to reserve the aquafaba when using canned chickpeas.
• Don't have chickpeas? Try white beans instead.
• Double the aquafaba and skip the tahini for fat-free hummus.
• Remember, homemade hummus stays fresh for 7 days in the refrigerator.
• Does freezing hummus ruin it? Hummus freezes well for about four months. The longer you freeze hummus, the more likely it is to change flavor and texture. If you have a lot of hummus to freeze but want to thaw it out in small amounts, use several freezer bags to divide it. Place your desired amount in the bag and press out as much air as possible.

If you love summer fresh basil and hummus, this basil hummus recipe is for you!

More Vegan Dips and Sauces to Try This Summer!

If you love this basil hummus recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe