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!
Servings: 8
Calories: 50kcal
Ingredients
- 1 15 ounce can Chickpeas drained; reserve the aquafaba (fluid in the can of chickpeas)
- 2 cups fresh basil (generously packed cups)
- 2 cloves garlic
- ¼ cup aquafaba
- ¼ cup tahini
- 1 lemon juiced
- 1 pinch salt and pepper
Instructions
- 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.
Video
Notes
- If soaking dried chickpeas, 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.
Nutrition
Calories: 50kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 8mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 0.4mg