Experience a burst of flavor with this Basil-Lemon Hummus, a delightful twist on the classic spread. The fresh basil brings a fragrant herbaceous note that pairs beautifully with the zesty kick of lemon, making it perfect for dipping or spreading.
Paired with homemade spicy pita chips, this dish is a fantastic appetizer or snack for gatherings. The crunchy, seasoned chips contrast perfectly with the creamy hummus, creating an irresistible combination that will have everyone coming back for more.
Ingredients
INGREDIENTS
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup fresh basil leaves
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Water as needed
- 4 pita breads, cut into wedges
- 2 tablespoons olive oil for brushing
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt to taste
Instructions
- In a food processor, combine chickpeas, tahini, lemon juice, basil, garlic, and olive oil.
- Blend until smooth, adding water as needed to achieve desired consistency.
- Season with salt to taste and pulse again to combine.
- Preheat the oven to 375°F (190°C).
- Arrange the pita wedges on a baking sheet and brush with olive oil.
- Sprinkle with paprika, cayenne pepper, and salt.
- Bake in the preheated oven for 8-10 minutes or until golden and crispy, flipping halfway through.
- Serve the hummus in a bowl, garnished with a drizzle of olive oil and fresh basil, alongside the spicy pita chips. Enjoy!
Notes
Tip: Add a touch of cumin for a smoky flavor in your hummus!
For a milder hummus, adjust the amount of garlic to your taste. If you want to make the chips a little less spicy, reduce the cayenne pepper or omit it altogether. You can also experiment with other herbs, such as parsley or cilantro, for different flavor profiles.
Store leftover hummus in an airtight container in the fridge for up to a week. The pita chips are best enjoyed fresh but can be stored in an airtight container for up to three days.
