Lemon Basil Hummus 

Lemon Basil Hummus is a bright and creamy twist on the classic chickpea dip, combining the zesty freshness of lemon with the aromatic charm of basil. In just about 10 minutes, this vibrant spread comes together effortlessly in a blender or food processor—perfect for busy days or spontaneous gatherings. It’s light yet indulgent, boasting a smooth texture, vivid green color, and a flavor that awakens the senses. Ideal as a dip for crisp vegetables, a spread for wraps, or the star of your appetizer spread, this hummus adds a refreshing Mediterranean flair to any meal. 

Ingredients (approx. 8 servings)

• 1 can (15 oz) low-sodium chickpeas, drained and rinsed
  
  

• 1 cup fresh basil leaves
  
  

• 2 garlic cloves, minced
  
  

• 3 tablespoons freshly squeezed lemon juice
  
  

• 3 tablespoons tahini paste
  
  

• 2 tablespoons extra virgin olive oil
  
  

• ½ teaspoon salt (adjust to taste)
  
  

Directions

1. Drain and rinse the chickpeas thoroughly.
   
   

2. In a blender or food processor, combine chickpeas, basil leaves, garlic, lemon juice, tahini, olive oil, and salt.
   
   

3. Blend on high until smooth and creamy, pausing occasionally to scrape down the sides for an even texture.
   
   

4. Taste and adjust seasoning—add more lemon juice or salt if desired.
   
   

5. Transfer to a serving bowl, drizzle with extra olive oil, garnish with basil leaves, and serve with pita chips or vegetables.
   
   

Nutrients (per 30 g serving ~½ tablespoon)

• Calories: 70 kcal
  
  

• Sugar: 0 g
  
  

• Sodium: 150 mg
  
  

• Fat: 5 g
  
  

  • Saturated Fat: 0.5 g
    
    

  • Unsaturated Fat: 4 g
    
    

  • Trans Fat: 0 g
    
    

• Carbohydrates: 6 g
  
  

  • Fiber: 2 g
    
    

• Protein: 2 g
  
  

• Cholesterol: 0 mg