Hummus is easily one of my favorite foods. Spread it on a sandwich, dip raw veggies in it, or use on pita! When making it, you can essentially put whatever you’d like in it as long as you keep the core ingredients (chickpeas, tahini, oil, etc). Since summer is starting to dwindle into fall, I decided to throw together some lemon basil hummus to make a light, tangy, and fresh snack – especially when dipped with some organic cucumbers I got from the OKC’s Uptown 23rd Farmer’s Market!
This hummus is rich in fiber, protein, vitamin K, polyunsaturated fats, iron, vitamin C, and vitamin A!
Lemon Basil Hummus
- 2 chickpeas drained - keep the liquid!
- 1/2 cup tahini
- 1 cup organic basil
- 2 tbsp organic olive oil
- 2 cups spinach optional
- 1 lemon juiced
- 1 tbsp garlic cloves, minced
- smoked paprika
- sea salt + black pepper
- Drain two cans of chickpeas (garbanzo beans) and save the liquid in a bowl and set aside. You can use a strainer to make the process easier!
- Put in the drained chickpeas, basil, spinach, garlic, tahini, and the juice from 1 lemon in your food processor fitted with an "S" blade
- Add in the sea salt, ground black pepper and paprika.
- Secure lid and blend until finely chopped, then slowly add in the olive oil. The mixture should be pretty thick and still pretty chunky
- Continue to blend mixture for about 10-15 seconds, then pour in about 1/2 cup of the chickpea liquid (called aquafaba) into the hummus mixture. Scrape down the sides of the processor and blend until smooth
- If you'd like a more lemon-y taste, use a grater and zest in some lemon skin into the mix or on top of the finished hummus
- Scrape out into a bowl and enjoy! Top with lemon zest, olive oil, paprika, basil leaves, or any garnish of your choice!