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Lemon Basil Hummus

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In this lemon basil hummus, fresh lemon juice, basil leaves and an array of spices are blended with garbanzo beans for a silky and tasty hummus.
Course Appetizers & Snacks
Cuisine Mediterranean
Keyword basil, dip, healthy, hummus, lemon, snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 servings
Calories 85
Author Laurie McNamara


  • 2 (15 ounce) cans chickpeas drained (reserve the bean liquid)
  • 1 cup fresh basil leaves stems removed
  • 2 cloves garlic smashed and peeled
  • 1/4 cup tahini
  • teaspoons salt
  • 1 teaspoon paprika plus more for garnish
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper plus more for garnish
  • 1 lemon juiced
  • 1/2 cup olive oil plus more for garnish


  • In your food processor, fitted with the blade attachment, basil, garlic, tahini, salt, paprika, onion powder and black pepper.
  • Squeeze in the lemon juice and olive oil.
  • Secure the lid and process until smooth. Add 1/4 cup or more of the bean liquids to reach a desired consistency.
  • Spoon into a serving dish and make swoops with the back of your spoon. Drizzle with a little olive oil and garnish with extra paprika and black pepper.
  • Serve with cut veggies and/or toasted pita wedges.


Serving: 2tablespoons | Calories: 85kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 220mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg