Lemon Basil Hummus
There are many ways to make hummus. While chickpeas are the most popular base, you can also make hummus with other beans, lentils, and even green peas. This hummus recipe by The Spruce Eats has a unique twist since it uses aquafaba to give the hummus a silky smooth consistency.
When you make hummus, you usually add all ingredients to a food processor or blender and slowly add water or other liquid to thin it out. If you prefer a creamy hummus to a coarse one, use aquafaba instead of water. Add it in small amounts until you reach the desired texture.
Ingredients
- 4 (15-ounce cans) garbanzo beans, aka chickpeas, liquid reserved
- 3/4 cup tahini
- 1/3 cup lemon juice, freshly squeezed
- 2 tablespoons minced garlic
- 7 tablespoons minced parsley, 1 tablespoon reserved for garnish
- 3/4 cup olive oil
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons salt, or to taste
- Freshly ground black pepper, to taste
Steps to Make It
- Place chickpeas, tahini, lemon juice, garlic, and parsley in a bowl of a food processor. Pulse until ingredients are coarsely chopped and come together.
- With the food processor running, slowly add the olive oil.
- Add the coriander and cumin. Pulse again until smooth. If needed, add some reserved chickpea liquid until hummus reaches desired consistency.
- Scoop hummus into a separate bowl. Season to taste with salt and pepper.
- Garnish with a light drizzle of olive oil and the reserved tablespoon minced parsley.
- Serve with gluten-free crackers or sliced fresh veggies (flavors are enhanced overnight).