Hummus is one of those foods that I often overlook. At least, I used to.
Lately, I find myself cooking a big batch of garbanzo beans every other week so that I have plenty of them on hand to make fresh, homemade hummus. Since I ditched sweets, it’s one of my new go-to snacks. I like it with baby carrots, bell pepper slices, and gluten-free whole grain sesame crackers (another new favorite).
Since I’ve been eating more and more hummus, I am constantly looking for new flavors to make. Sundried tomato and artichoke hummus is always a hit at my house, and this lemon basil hummus is quickly becoming a new favorite, as well.
While the outdoors may not agree yet, I’m ready for some fresh summer flavors in my kitchen. It’s been a long winter (yes, technically it’s spring, but I’ll believe it when I see it)! To brighten things up a bit, I’ve been keeping a fresh basil plant on my kitchen window sill. The fresh basil adds a lovely hint of summer in this hummus. It pairs beautifully with lemon, and the combination just taste like summer to me.
Caprese salads are my favorite use of basil, but we’re months away from fresh, local tomatoes. Until then, you’ll find me snacking on this lemon basil hummus… Wearing my knee-high fleece socks. Under a blanket.
Lemon Basil Hummus
Makes about 2 ½ cups
- 2 cups cooked garbanzo beans, rinsed and drained
- 1 cup cooked cannellini beans, rinsed and drained
- 2 tablespoons tahini
- 1 lemon, zest and juice
- Handful of fresh basil
- ½ – ¾ cup of extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Combine the garbanzo beans, cannellini beans, tahini, lemon zest, lemon juice, and basil in a food processor or blender. Blend slowly, streaming in the olive oil until you have a smooth and creamy mixture. Season and pepper to taste.
Serve drizzled with additional olive oil and topped with Kosher salt and freshly ground black pepper.
Store in an airtight container in the refrigerator for up to a week. Let the hummus come to room temperature before serving.