Basil Hummus is another fresh and zesty addition to my Hummus recipes. I make Basil Hummus everytime I have extra Basil leaves in the refrigerator. I find this Hummus almost a cross between a Pesto and Hummus. We enjoy eating this with Crackers, slathered on top of Garlic Bread or Crostini, alongside a salad or in a wrap with some grilled vegetables, and my most favorite way is to eat it with piping hot Falafels.
To sum it up, this Hummus tastes great with almost everything and you’ve got to make yourself a batch right this minute.
The recipe for my Basil Hummus is the same as that of my Classic Hummus. I only add a handful of fresh Basil leaves and they make the Hummus sing. I do not use any oil while blending the Hummus, however do top it with a generous helping of the best quality Olive Oil before serving. I also top the Hummus with Pinenuts to give it that delicious Pesto flavor. The bits of Pinenuts one bites into while eating Basil Hummus taste absolutely divine.
Do make this zingy recipe and fall in love with with this delectable Hummus variation. Don’t forget to tag me @supaintsonplats #supaintsonplates on Instagram. I would love to hear from you.
Ingredients for Hummus
- 1 Cup boiled Chickpeas
- 1/2 Cup fresh Basil
- 1 lemon juiced
- 4-5 Garlic cloves
- Salt to taste
- 1 tbsp Tahina
- 2/4 Cup Aquafaba
- 1 tbsp Olive Oil
- 1 tsp Za'atar
- 2-3 Cherry Tomatoes
- 2-3 Olives
- 1 tsp Pinenuts
- 1 tsp Chickpeas
- Soak the chickpeas overnight and boil in a pressure cooker with some salt until soft.
- Leave them to cool to room temperature and store in the refrigerator for a couple hours to chill.
- To a blender add the chickpeas, basil, salt, tahina, lime juice, aquafaba and garlic cloves.
- Blend to a smooth paste. Add more aquafaba if needed.
- Transfer to a bowl.
- Top with olive oil, za'atar, pine nuts, chickpeas, olives, and cherry tomatoes. Or any other toppings of your choice.
- Refrigerate for an hour and enjoy!!