Hummus is a gateway food, to everything else in your refrigerator.
-Anonymous
I dare you to only eat 2-3 bites of hummus. YOU CAN’T! It is the most addicting snack on the planet!
My love for hummus started when we got a Zoe’s Kitchen in Tuscaloosa while I was in college. My best friends and I would go once a week minimum just to get their chicken salad and hummus.
Because Ryan & I love hummus (it is packed with protein & very macro friendly) so I find myself making a batch once a month.
Today is National Hummus Day and I can’t think of a better way to celebrate than with my favorite variation of this chickpea filled snack, Garlic Basil Hummus! It is creamy, rich with flavor & has a nice kick to it. If you are a garlic fan, you will LOVE this hummus!
How to make this creamy Garlic Basil Hummus:
First, drain and rinse your chickpeas. Next, peel and halve 4 fresh cloves of garlic.
Optional: this is not mandatory but before moving on you may want to remove the “chickpea skin”. To do this just take a chickpea between two of your fingers and squeeze lightly. The skin will instantly pop off and you can discard them. 
Next, into your a food processor, add chickpeas, garlic & basil.
Add lemon juice, salt, pepper and tahini into the food processor.
Puree all of the ingredients for 2-3 minutes while slowly adding olive oil into the food processor. Continue to puree until the hummus is smooth and creamy.
**If your garlic basil hummus is too thick, add a few tablespoons of water in while your hummus is being pureed.
If you don’t own a food processor, look here for my favorite products (in a variety of prices)!
This deliciously creamy Garlic Basil Hummus pairs really well with pita bread, flatbread chips & works as a really nice spread on a sandwich.
Put a twist on classic hummus by making this variation & I promise you won’t be disappointed!
ENJOY!
- 15 oz chickpeas, rinsed & drained
- 1/4 cup fresh basil (10-12 leaves)
- 3 tbsp olive oil, extra virgin
- 2 tbsp lemon juice, fresh
- 1 tbsp tahini
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cloves garlic, fresh
- optional: water for thinning
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Drain and rinse your chickpeas.
(*Optional: remove the "skin" of the chickpeas by lightly squeezing a chickpea between your fingers and it will peel off)
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Peel garlic & cut larger cloves into halves or fourths.
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Place your chickpeas into a food processor.
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Next add garlic, lemon juice, tahini, basil, salt and pepper into the food processor.
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Puree your ingredients for 1-2 minutes while slowly adding in olive oil. Continue until hummus is smooth and creamy.
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If your hummus is too thick, add either additional olive oil or water into the food processor as it is mixing to thin.