Creamy, vibrant, and full of sunny flavor, this Lemon Basil Hummus is everything you love about summer in one refreshing dip. With the brightness of freshly squeezed lemon, the aroma of garden basil, and the richness of olive oil, it’s a nourishing blend that’s as beautiful as it is delicious.
This plant-powered recipe is rich in fiber, healthy fats, and protein—perfect for a feel-good snack or appetizer. It’s quick to prepare, endlessly versatile, and so good you’ll find yourself making it again and again. Serve it with crisp veggies, warm pita, or use it as a zesty sandwich spread. Healthy, easy, and packed with flavor—it’s the kind of dip you’ll crave all season long.

Ingredients for Lemon Basil Hummus

• 1.5 cups (250g) cooked chickpeas (garbanzo beans) or 1 can (15 oz) /425g, drained and rinsed
• 1/2 cup (120ml) extra-virgin olive oil, more if needed (if using tahini, add only 2 tbsp / 30ml)
• 1/4 cup (30g) toasted white sesame seeds or 1/4 cup (60g) ready-made tahini
• 1 teaspoon (2g) finely grated lemon zest from 1 medium lemon
• 1/2 cup (120ml) freshly squeezed lemon juice (about 4 lemons)
• 1 head roasted garlic or 2 cloves (6-10g) raw garlic, minced
• 1/2 teaspoon (2.5g) pink or kosher salt, to taste
• 1/8 teaspoons (0.3g) freshly ground black pepper or four-pepper blend, to taste
• 1 teaspoon (2g) ground cumin
• 1/4 teaspoons (0.6g) onion powder
• 1/8 teaspoons (0.3g) paprika or sumac, optional, adjust to taste
• 1 cup (g) fresh basil leaves – packed
• 1/3-1/2 cup (80-120ml) crushed ice, adjust for creaminess

Recommended Equipment

A High-Powered Blender: Used to blend ingredients into a silky smooth texture.

How to Make Lemon Basil Hummus

Blend the Base: In a high-powered blender, combine the olive oil (or reduced amount if using tahini), toasted sesame seeds (or ready-made tahini), roasted garlic cloves (squeezed from the head, about 6–10g), ground cumin, paprika, onion powder, lemon zest, chickpeas (skins removed, if preferred), salt, and ground pepper.
Blend on low speed for 30–60 seconds, gradually increasing to high until the mixture starts to come together.

➤ Tip: For a smoother hummus, remove the skins from the chickpeas before blending. Starting at low speed helps prevent the mixture from sticking to the sides and ensures better control over texture.

Add Lemon and Basil: Pour in the fresh lemon juice and add the basil leaves. Blend again until everything is well incorporated, stopping to scrape down the sides as needed.

Add Ice and Adjust Consistency: Add 1/3 to 1/2 cup (80–120ml) of crushed ice and blend until the hummus is ultra-smooth and creamy.

Taste and Adjust: Taste and adjust seasonings if needed—add more salt, lemon juice, or basil to your liking.

➤ Tip: The crushed ice not only cools the mixture but also helps emulsify the ingredients, making the hummus fluffier and lighter in texture. Don’t skip it for that dreamy, whipped finish!

Garnish and Serve: Serve cold or at room temperature. Drizzle with olive oil and garnish with paprika, extra lemon zest, sesame seeds, or chopped fresh basil for added flair and texture.

Serving Suggestions

• As a Dip with pita chips, seeded crackers, crisp vegetable sticks like cucumber, bell peppers, carrots, celery, or radishes.
• As a Spread: Spread on sandwiches, wraps, or burgers in place of mayo for a zesty, herby boost.
• Charcuterie Boards: Add to a summer mezze platter alongside olives, roasted peppers, grilled veggies, feta, and fresh herbs.
• Bowls or Salads: Spoon it onto grain bowls, or dollop it over green salads for a creamy, protein-packed dressing alternative.
• Side or Sauce: Use as a flavorful side with grilled chicken, salmon, or roasted vegetables.

Storage & Serving

Storage: Store in an airtight container in the refrigerator for up to 4–5 days. Stir gently before serving, as natural separation may occur.

Freezing: You can freeze ungarnished hummus for up to 2 months. Use a freezer-safe, airtight container and leave a little room at the top for expansion.
Thawing: Thaw in the fridge overnight. Give it a good stir and, if needed, blend again with a splash of olive oil or lemon juice to return the texture.

Servings: As a Dip: 2 tablespoons (30g) – makes 20 servings
As a Side or Spread: 1/4 cup (60g) – makes 10 servings

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