Lemon Basil Hummus
Recipe type: Dip
Cuisine: American
Prep time: 
Total time: 
A perfect dip for Spring. light and full of spring flavors, this hummus will please everyone!
  • 2 cups chickpeas, rinsed and drained
  • 1 tsp salt and pepper
  • 1 tbsp tahini
  • Zest of 1 lemon
  • Juice of two lemons
  • 1 cup basil, semi packed
  • ½ cup olive oil (more or less for your desired thickness)
  1. Put all the ingredients except the olive oil into a food processor. Pulse a few times until the mixture starts to come together.
  2. With the blade running, slowly drizzle in the olive oil. Check half way through and scrape down the sides of the bowl and check for consistency. Continue to add more oil if you want a thinner consistency.
  3. Hummus will keep in the fridge for up to 1 week.
Recipe by Bean A Foodie at http://beanafoodie.com/recipes/lemon-basil-hummus/