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Ditch the ordinary and embrace the extraordinary with this delightful basil appetizer! Packed with fresh basil and topped with torn burrata and juicy balsamic tomatoes, this creamy-dreamy basil hummus is the perfect dip for pita chips, vegetables, crackers, and more. Easy to make and bursting with summer flavors, its a guaranteed crowd-pleaser!
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!
Table of Contents
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 Basil, Salmon 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.
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
- 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.
- 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.
- 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.
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.
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
Ingredients
- 1 4 ounce Ball Burrata
Basil Hummus: (yield – roughly 3 -3 ½ cups)
- 1 (16 ounce) Can Cooked Chickpeas – rinsed and drained (or 1 heaping cup dried chickpeas)(SEE NOTES)
- 2 Cloves Garlic - peeled
- 3 TBS Tahini
- ½ Lemon – juice
- 1 Cup Fresh Basil Leaves - packed (about .6 ounces)
- 2 TBS Extra Virgin Olive Oil - or more to taste
- Ice Cold Water (SEE NOTES)
- Sea Salt and Fresh Ground Black Pepper
Caprese Tomatoes:
- 1 ½ Cups Cherry Tomatoes – halved or quartered (SEE NOTES)
- 1 ½ TBS Extra Virgin Olive Oil
- 1 TBS Balsamic Vinegar
- 4 Large Basil Leaves – thinly sliced
- ¼ tsp Dried Oregano
- 1 small Clove Garlic – minced
- Pinch Crushed Red Pepper Flakes
- Optional Garnishes: Fresh Basil, Red Pepper Flakes, Balsamic Vinegar,
- Serving Suggestion: Pita Chips Crusty Bread
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.
Nutrition
Did you make this recipe?
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Stacey @ The Sugar Coated Cotted
This this is the prettiest hummus I have ever seen but I would still swipe down the missile with a cracker or pita chip 😉 . Supper yummy flavors, I so have to try some burrata!! Pinned! Take care.
Traci | Vanilla And Bean
Happy Anniversary (dating) my dear! Blink and it’s been 10 years… just wait, blink again and it’ll be 20! Sheesh! This hummus is fabulous and I’ve made a similar recipe! I first tried basil hummus at the farmers market years ago.. LOVEd it but it’s been too long. Thank you for sharing your gorgeous recipe…!! Pass the crackers! xo
Ashley@CookNourishBliss
haha oh this made me chuckle! I am definitely also grateful that the husband chooses to put up with me and my antics!! I hope you guys had a fantastic time celebrating!! Sounds like the perfect way to do so! And I will most definitely take a giant vat of this hummus – looks SOO good!
Mary
I saw this on insta and had to pop over to get this recipe. I used to hate hummus now I can’t stop eating it, and don’t get me started on burrata. I think everyone should stretch celebration especially a 10 year anniversary, that’s important. i like your version of nothing. When I have a boyfriend I hope to do lots of nothing with him lol. I like your mushy vibes, love makes the world go around.
Jess Bailey
Delicious! Your photos are so beautiful. Have you ever tried chickpea flakes instead of canned? If you haven’t I’d be happy to send you some to try… Our company has sold legume flakes and flours B2B for 30+ years. Last year we opened an e-commerce site selling directly to the customer. I’d love to see what you think of our product.
Congrats on the 10 years! 🙂
Geraldine | Green Valley Kitchen
Love this, Cheyanne! I’d eat the whole thing by myself. I’m a big burrata fan – and never thought of serving it with hummus but they must be awesome together – one creamy and one savory! Congrats on the 10 years – you spent your weekend how I like to spend mine!
Anu – My Ginger Garlic Kitchen
Happy to know that you are having a great time, Cheyanne. Your relationship is so great — 4 days celebration sounds just perfect. And this hummus looks so pretty and divine. I am sure it tastes as delicious as it looks. Absolutely loving that creamy texture.
TammyRenea @SanPasqualsKitchen
Your relationship sounds absolutely wonderful and 4 days of togetherness is a perfect way to celebrate. Your hummus looks wonderful. I just wish I could plunge a nice piece of pita into it!
Ruby & Cake
What a beautiful day 🙂 10 years is amazing and you guys sound so perfect together. Also this hummus is something I could eat in an entire sitting. It sounds delightful!!
Katherine | Love In My Oven
I have to say I’m all about the lovey dovey, so keep it coming HAH!! A decade together deserves at LEAST a 4 day celebration, in my humble opinion. I think you’re celebrating it JUST right. I’m glad you took a break from all the snuggling to post this bad boy though – it looks so creamy and delicious! You are killing it with the hummus recipes. Keep those coming too!! XO
Ben | Havocinthekitchen
Glad you two are having a great time. I wouldn’t call it “doing absolutely nothing”. It’s called “quality time with your family (and pillows hehe). If you ask me, that’s the perfect scenario to me. And this is a perfect hummus to me too! Silky, velvety, rich, herbaceous…why haven’t I added basil in it? How silly of me – how genius of you! 🙂
Stephanie@ApplesforCJ
Happy 10 year Cheyanne :)! This hummus now is everything I love all in one bowl. I would have never thought to make a caprese hummus but I absolutely love this idea. Definitely will be trying to of my favorite appetizers together in one bowl really soon. Have a Great Week!
marcie
That comment about someone else loving you/putting up with you besides your parents made me laugh! I’m positive that Boy is one lucky guy to have you! 🙂
I LOVE hummus and all things caprese (and burrata!) so this hummus just looks fabulous! I have basil and cherry tomatoes growing like weeds so I’m dying to make this!
Kelsie | the itsy-bitsy ktichen
Congratulations on 10 years! And YAY for doing nothing! Honestly, that’s how I celebrate most things too :). Thank you for taking time out to post this incredible recipe. You know me and burrata, but did you know that I have a total thing for hummus too? This is easily my new favorite hummus ever :). Have a great week, Chey!
annie@ciaochowbambina
I don’t know how you do it?! You’re like Elvis or The Supremes…hit after hit after hummus hit!! And you have to know that these flavors will have me singing all day long! (My poor family 😉 ) We’re starting to plan for football season and this will definitely make be making it to the tailgate parties!! Woohoooo!! Pinned! Have a great week, my dear! XOXO
Mary Ann | The Beach House Kitchen
Sounds like the perfect way to celebrate Chey! You know I’m absolutely loving this hummus! I love caprese flavors and I can never get enough of your creative hummus recipes! I will most certainly be adding this one to the delicious list! Can’t wait to try! Hope you have an awesome week!
Sues
I love that version of celebrating… Sounds pretty ideal to me!! Congrats on 10 years 🙂 My husband and I will be celebrating 9 years of dating this year! And um, I LOVE the idea of combining burrata and hummus. This is gorgeous!!
Dawn – Girl Heart Food
Sounds like you had the best kind of day!! Wishing you guys many many more 🙂 This hummus is genius, Cheyanne! Who doesn’t love caprese salad? And then in hummus form? YES please! I know for a fact I could make a meal out of this. Pinned! Have an awesome week, girlie! XO
Jennifer @ Seasons and Suppers
Just when I think you can’t top your last hummus recipe, you do it! Love this combination of flavours and so pretty (as always! 🙂
Angie@Angie’s Recipes
That looks so creamy and gorgeous presentation too, Chey.
Gayle @ Pumpkin ‘N Spice
You are so right for stretching your date-aversary into the weekend by doing nothing in the best possible way! Sounds like you had the best weekend with some delicious food and much desesrved R&R! I’m swooning over this hummus, Cheyanne! I could eat a whole bowl of hummus in one sitting, so I would never trust myself around this gorgeousness. Love, love, love that you made a basil garlic based and topped with burrata! Genius! Pinned of course! Happy Monday to you!
Kathryn @ Family Food on the Table
I hope it was a wonderful weekend of celebrating! I love your style of PJs and TV time, especially with popcorn and cocktails! And you know I’m a hummus addict and I adore anything Caprese so this is seriously calling to me. That luscious burrata on top and those marinated tomatoes? Oh girl!!! Pinned and definitely happening soon! Have a wonderful week! XO