Serves 4
15 min
Green Goddess Basil Hummus
Recipe GLPR31db7d8e0d8e18
A vibrant, herb-forward hummus blending creamy chickpeas with fresh basil, parsley, and thyme. This silky green dip combines nutty tahini, bright lemon juice, and fruity olive oil for a sophisticated spread or appetizer. Chill briefly to let the fresh herbs and aromatics meld into a smooth, elegant dip perfect for entertaining.
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Ingredients
1 cup fresh Italian basil leaves, roughly chopped
1 can (15 ounces) chickpeas, drained and rinsed
2 medium garlic cloves, chopped
3 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1/4 cup fresh Italian parsley leaves, chopped
1 1/2 teaspoons kosher salt (or more to taste)
1 tablespoon tahini paste
2 sprig Leaves from two 3-inch sprigs fresh thyme
1/4 cup water
Directions
Add the basil, drained chickpeas, garlic, lemon juice, olive oil, parsley, salt, tahini, and thyme leaves to a food processor or blender.
Blend on high speed until the mixture becomes completely smooth, scraping down the sides of the container with a spatula once or twice as needed to ensure even blending.
If the hummus is too thick, add the water one tablespoon at a time while blending until you reach your desired creamy consistency.
Taste and adjust salt as needed. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes before serving to allow the herb flavors to fully meld.
Serve with pita bread, fresh vegetable crudités, crackers, tortilla chips, toasted bread, or fried flatbread.
Store any leftover hummus in an airtight container in the refrigerator for up to several days.
