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This Burrata Caprese Basil Hummus is the perfect snack or appetizer for summer! Silky smooth basil and garlic flavored hummus topped with rich burrata and balsamic marinated tomatoes – this flavorful hummus is a delicious dip version of the classic caprese salad.

Burrata Caprese Basil Hummus

Hey, friends. If you love cool caprese salad, sweet, fresh basil, and ultra creamy burrata cheese, today’s recipe is just for you! eey-yooo, friends!

About this hummus with basil

This rich and ultra creamy dip is basically a deconstructed play on summer fresh caprese salad.

Imagine silky-smooth chickpea hummus loaded with fresh sweet basil leaves, studded with garlic, whizzed with nutty tahini, and finished with a generous dash of tart lemon. But don’t stop there! We are going to top the whole basil hummus dip with rich, decadent torn burrata cheese, juicy balsamic marinated cherry tomatoes, spicy crushed red pepper flakes, and MORE fresh basil leaves. I mean, it’s just a luscious dream of a dip if you ask me. 

Gloriously creamy and magnificently flavorful, it’s like summertime in dip. 

P.S: If you have leftover basil leaves put them to good use in these delicious recipes: The most delicious Tomato Soup with BasilSalmon in Foil with Basil Butter, and this Basil Cocktail Recipe.

Why you’ll love this basil appetizer

TL:DR? When it comes to basil appetizers, nothing gets me quite as excited as this basil hummus recipe! Here’s why you’ll love it:

  • Quick and easy. Make this hummus appetizer with basil in just 20 minutes!
  • An optional caprese salad twist! I show you how to add the flavors and ingredient components of a classic caprese salad to this basil hummus appetizer. 
  • Summer appetizer. Get ready to impress your friends and family at your next summer barbecue with this fresh and creamy basil hummus. 
  • Versatile use. Use leftover basil hummus in sandwiches, wraps, or as a dressing for salad and pasta. 

Angled shot of black bowl of basil hummus topped with burrata and caprese tomatoes on a white wood board with pita chips, a red linen, basil leaf and small glass bowl of cherry tomatoes in the background

Ingredients for basil hummus

Simple and fresh ingredients are all you need to make this creamy, basil-infused dip:

  • Can of cooked chickpeas – Rinse and drain the canned chickpeas. Substitution: You can use dried chickpeas or cooked white beans instead. 
  • Garlic – Garlic cloves will create a better depth of flavor in this recipe for basil hummus.
  • Tahini – Use store-bought or homemade tahini. 
  • Lemon – Use freshly squeezed lemon juice for best flavor. Substitution: Use bottled lemon juice in a pinch.
  • Fresh basil leaves
  • Extra virgin olive oil – Add more to taste.
  • Ice cold water – Increase or reduce the ice cold water to adjust the consistency of the basil hummus. Substitution: Use extra virgin olive oil instead of the water if you prefer. This will create a more pungent and bitter taste.
  • Sea salt and fresh ground black pepper

Recipe variations

  • Chickpeas. Cook dried chickpeas instead of using canned chickpeas in this fresh basil dip recipe. This is an extra step but worth it for a fresher, creamier tasting basil hummus. Use an equal amount of cooked white beans if you don’t enjoy chickpeas. 
  •  Ice cold water. You can replace the water with extra virgin olive oil. Keep in mind that this will create a stronger bitter taste. 
  • Consistency. For a thinner consistency, increase the water or oil; for a thicker consistency, reduce the water or oil.
  • Burrata and caprese topping. The burrata and marinated tomato topping is optional for this basil hummus recipe. For completeness, you can find the full ingredients and instructions in the recipe card below. 

Tips for the best basil hummus

  1. For ease and convenience the recipe below uses canned chickpeas. However, if you want to save money AND have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker using this tutorial for dried chickpeas to cooked.
  2. The consistency of your basil hummus completely relies on personal taste. I used about ½ cup ICE COLD water in mine. You can use extra virgin olive oil instead of water if you would like. The oil will give the hummus a more pungent, bitter taste. For a thinner consistency, use more water or oil; for a thicker consistency use less water or oil. Just make sure you are streaming in the liquid, one tablespoon at a time, WITH the motor running. Also, if using water, make sure your water is ICE COLD as it gives the hummus a fluffier (less pasty) mouth feel.
  3. Make sure you use the BEST looking cherry tomatoes you can find at the market. I used a combination of heirloom, vine-ripe and sungold cherry tomatoes, because our market has a great selection of cherry tomatoes. Whatever variety you chose, just make sure the tomatoes are plump, firm to touch, and have taut skin.
  4. If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas.

Overhead, up-close shot of basil hummus topped with burrata, caprese tomatoes and a basil leaf

FAQs: frequently asked questions

Why use ice cold water to make hummus?

Ice cold water makes hummus creamy, light, and fluffy. 

Can hummus dry out?

Yes. To extend the life of your hummus, drizzle a small amount of olive oil over the top and then store it in the fridge or the freezer. You can add olive oil or ice cold water into the hummus to achieve the desired consistency before you serve it again. 

Can I make this appetizer with basil in advance?

Yes. Make this appetizer with fresh basil a day or two in advance and store it in the fridge. Do not add any optional toppings or garnish until just before you serve this dip. 

Serving hummus basil

Serve this basil hummus appetizer with a scattering of marinated tomatoes and a sprinkling of torn burrata over the top. 

Sprinkle the top of the burrata dip with fresh chiffonade of basil, red pepper flakes, and a drizzle of balsamic reduction if using.

Serve this basil appetizer with crispy pita chips, raw veggies, warm pita bread, crusty sourdough breads, or roasted garlic bread.. 

Storing basil dip

  • Store leftover basil hummus appetizer in an airtight container in the refrigerator for 4-5 days. Stir the leftover tomato and basil hummus with a small amount of olive oil before you serve it again. 
  • Make the marinated tomatoes a few hours to a day in advance and store them in an airtight container in the fridge. 

Can I freeze this?

Yes. Store the tomato basil hummus in an airtight container with headspace for expansion. Drizzle some olive oil over the top of the basil hummus before you secure the lid. Freeze the basil appetizer for up to 3 months and thaw in the fridge overnight when ready to enjoy again.

Angled, close-up shot of a pita chip dipped in basil hummus topped with caprese tomatoes

Creamy, dreamy, rocking a big ‘ole hunk of burrata and caprese vibes for days, this Burrata Caprese Basil Hummus is BEGGING to be devoured.

Whether you eat this with pita chips, crusty artisinal bread, raw veggies, smear it on a sandwich or eat it straight with a spoon, just get this in your life while the summer tomato gettin’ is still good!!

Until Thursday, friends, cheers – to magnificent mash ups.

Cheyanne

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More hummus recipes!

How to make easy Summer Burrata Caprese Basil Hummus at home👇

Burrata Caprese Basil Hummus

5 from 6 votes
Total Time: 20 minutes
Prep Time: 20 minutes
Servings: 8 servings
This Burrata Caprese Basil Hummus is the perfect snack or appetizer for summer!  Silky smooth basil and garlic flavored hummus topped with rich burrata and balsamic marinated tomatoes - this flavorful hummus is a delicious dip version of the classic caprese salad.

Ingredients 

  • 1 4 ounce Ball Burrata

Basil Hummus: (yield – roughly 3 -3 ½ cups)

Caprese Tomatoes:

Instructions

  • Marinate the tomatoes: In a medium sized bowl, whisk together the oil, balsamic, basil, oregano, garlic, red pepper flakes, ¼ teaspoon sea salt and 1/8 teaspoon pepper. Add tomatoes and gently toss to coat. Set aside and allow the tomatoes to marinate for at least 30 minutes, tossing occasionally. For best flavor, allow the tomatoes to marinate in the refrigerator for up to 4 hours, tossing occasionally. Remove the tomatoes from the refrigerator 30 minutes before using to allow them to come to room temperature.
  • Make the hummus: In the bowl of a food processor, add the chickpeas and garlic. Process until the chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add in the tahini, lemon juice, ½ teaspoon salt, and a 1/8 teaspoon pepper. Process until smooth. Add in the basil and process until roughly chopped. With the motor running, stream in the olive oil and process until smooth again. For a thinner hummus, stream in cold water*, one tablespoon at a time, until desired consistency is achieved. Taste and adjust for seasoning.
  • Assemble: Transfer the hummus to a large serving bowl and scatter the marinated tomatoes all over the dip. Then, tear the burrata over the top. and
  • Garnish and Serve: Sprinkle the top of the basil hummus with fresh chiffonade of basil, red pepper flakes, and balsamic reduction if using. Serve and enjoy!

Notes

  • For ease and convenience the recipe below uses canned chickpeas. However, if you want to save money AND have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I've included a link to the recipe for your convenience.
  • The consistency of your basil hummus completely relies on personal taste. I used about ½ cup ICE COLD water in mine. You can use extra virgin olive oil instead of water if you would like. The oil would give the hummus a more pungent, bitter taste. For a thinner consistency, use more water or oil; for a thicker consistency use less water or oil. Just make sure you are streaming in the liquid, one tablespoon at a time WITH the motor running. Also, if using water, make sure your water is ICE COLD as it gives the hummus a fluffier (less pasty) mouth feel.
  • Make sure you use the BEST looking cherry tomatoes you can find at the market. I used a combination of heirloom, vine-ripe and sungold cherry tomatoes, because our market has a great selection of cherry tomatoes. Whatever variety you chose, just make sure the tomatoes are plump, firm to touch, and have taut skin.
  • If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 70kcal    Carbohydrates: 2g    Protein: 1g    Fat: 6g    Sodium: 2mg    Potassium: 43mg    Vitamin A: 185IU    Vitamin C: 4.6mg    Calcium: 16mg    Iron: 0.4mg

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Overhead shot of a pita chip being dipped into a black bowl of basil hummus topped with burrata and caprese tomatoes with a red linen and pile of pita chips on the sides of the bowl