Lemon Basil Hummus

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  • Total Time: 5 mins
  • Hands-on Time: 5 mins
  • Makes: 2 cups

Fresh lemon, basil and garlic meet paprika, onion powder and black pepper in this refreshing, big-flavored hummus.


  • 2 cans (15 ounces each) chickpeas, drained, reserving liquid

  • 1 heaping cup fresh basil leaves, stems removed

  • 2 cloves garlic

  • 1/4 cup tahini

  • 1 1/2 teaspoons sea or Himalayan pink salt

  • 1 teaspoon Simply Organic Paprika

  • 1/2 teaspoon Simply Organic Onion Powder

  • 1/4 teaspoon Simply Organic Black Pepper

  • 1 lemon

  • 1/2 cup olive oil

  • Extra paprika, black pepper and olive oil for garnish


    1. In a food processor fitted with blade attachment, add chickpeas, basil, garlic, tahini, salt, paprika, onion powder and black pepper.
    2. With a strainer set over the processor bowl to catch the seeds, squeeze in juice of entire lemon. Secure lid and process while pouring in the olive oil. Ladle in 1/4 to 1/2 cup chickpea liquid until hummus has reached a desired consistency.
    3. Garnish with a drizzle of olive oil, black pepper and a paprika. Serve with fresh vegetables or crisp pita chips.

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