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Ditch the ordinary and embrace the extraordinary with this delightful basil appetizer! Packed with basil leaves and topped with torn burrata and juicy balsamic tomatoes, this creamy-dreamy fresh basil hummus recipe is the perfect dip for pita chips, vegetables, crackers, and more. Easy to make and bursting with summer flavors, its a guaranteed crowd-pleaser!

“I could eat a whole bowl of hummus in one sitting, so I waited to make this for company. Love, love, love this basil garlic hummus and that burrata topping! Genius! Happy Monday to you!”

– AVA
Overhead photo of a piece of toast dipped into a bowl of hummus made with fresh herbs.


Update: This recipe was originally published in August 2017. I made updates to the article below to include more information about making the best hummus recipe with fresh basil at home.

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

Table of Contents

About this basil hummus recipe

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 fresh 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. 
Overhead photo of a fresh basil plant, canned chickpeas, tahini, garlic cloves, and spices neatly arranged on a kitchen counter.

Ingredients for hummus Basil

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

  • Can of Cooked Chickpeas – No need to rinse or drain the garbanzo beans before using.
  • Garlic Cloves– Fresh garlic will create a better depth of flavor in this recipe for basil hummus.
  • Tahini – Use store-bought or homemade tahini. 
  • Fresh Lemon Juice – Use freshly squeezed lemon juice for best flavor. Substitution: Use bottled lemon juice in a pinch.
  • Spices – A combination of Italian seasoning blend and chili powder lends robust flavors.
  • Fresh Basil Leaves – Be sure to store your fresh basil properly. Need help? This guide to storing fresh herbs has got you’re back!
  • Extra Virgin Olive Oil – Be sure to use a good-quality brand for the best flavor.
  • Sea Salt and Fresh Ground Black Pepper – For overall flavor.

Recipe variations

  • White Beans. You can use an equal amount of cooked white beans if you don’t enjoy garbanzos. 
  • Consistency. For a thinner consistency, increase the chickpea water, cold water, or oil; for a thicker consistency, skip the 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. 
Overhead photo of a creamy green dip in the bowl of a food processor with a bowl fresh basil leaves off to the side.

How to make this hummus appetizer

This fresh basil dip recipe couldn’t be any easier to whip together. Here’s how:

  1. Cook beans and garlic: Empty the can of garbanzo beans along with their liquid into a microwave-safe bowl. Add the cloves of garlic and cover the bowl with a lid, leaving the lid slightly cracked open on the side to form a vent. Place the bowl in the microwave and heat on high power for 4-6 minutes, or until the beans are very soft. Drain beans and garlic clove, reserving all the liquid. Set everything aside. (Tip: This step is optional; however, it is one of the keys to creating a super smooth dip.) 
  2. Start basil hummus: Pour 7 tablespoons of aquafaba (reserved chickpea water) into the bowl of a food processor or high-speed blender. Add the garlic cloves, tahini, lemon juice, Italian seasoning, and chili powder. Season with salt and black pepper and then process for until the mixture is smooth in consistency.
  3. Add the chickpeas: Add the softened chickpeas to the food processor and process again until the hummus is very smooth, about 3 minutes. Then scrape the sides and bottom of the bowl.
  4. Add basil leaves: Add the fresh basil leaves to the food processor and pulse until roughly chopped.
  5. Stream in Oil: With the food processor running, slowly stream in the tablespoon of olive oil. Once combined, stop the motor. Use a spoon to taste the basil hummus and adjust for taste and consistency.
  6. Garnish and Serve: Transfer the herbs hummus to a large serving bowl and top with marinated tomato salad, torn burrata cheese, fresh basil leaves, and crushed red pepper flakes. Serve with crostini, pita chips, roasted garlic toasts, or your favorite dippers and enjoy!

Tips for the best appetizer with fresh basil

  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 typically add about a 1/4 cup of ice cold water in mine in step 5 of the recipe. 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. When thinning the basil hummus, 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. Tomato Topping: 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.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

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. 

Overhead photo of creamy basil dip garnished with cherry tomatoes, fresh basil leaves, and torn burrata cheese.

Serving Basil hummus

Serve this basil hummus appetizer with a scattering of bruschetta with tomatoes and  balsamic or vinegar marinated tomatoes and a sprinkling of torn burrata over the top. Then top the whole with a fresh chiffonade of basil leaves, red pepper flakes, and a drizzle of balsamic reduction if using.

You can serve this basil appetizer a number of ways:

  • Appetizer Dip: Serve this basil dip as an appetizer with baked pita chips, warm pita breads, roasted garlic breads, or crostini toasts. Or keep things healthy and opt for crudités, like baby carrots, seedless cucumbers, celery sticks, and sweet mini bell peppers.
  • Spread for Sandwiches and Wraps: Swap out the traditional mayonnaise and mustard for a creamy smear of basil dip.
  • Basil Dressing: Thin the hummus out with ice cold water and extra virgin olive oil to create a rich, creamy fresh basil salad dressing.

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. 

Freezing instructions

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.

Close-up photo of a crostini toast dipped into creamy hummus with fresh basil.

Creamy, dreamy, rocking a big ‘ole hunk of burrata and caprese vibes for days, this appetizer with fresh basil is just begging to be devoured. Whether you eat it with pita chips, crusty artisan breads, raw veggies, smear it on a sandwich, or eat it straight with a spoon, just get this herb-y dip into your life while the summer tomato gettin’ is still good!!

Until next time, 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👇

Overhead photo of basil hummus topped with burrata cheese and marinated cherry tomatoes in a white serving bowl.

Basil Hummus: Creamy Appetizer with Fresh Basil

Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 20 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Ditch the ordinary and embrace the extraordinary with this delightful basil appetizer! Packed with basil leaves and topped with torn burrata and juicy balsamic tomatoes, this creamy-dreamy fresh basil hummus recipe is the perfect dip for pita chips, vegetables, crackers, and more. Easy to make and bursting with summer flavors, its a guaranteed crowd-pleaser!

Equipment

  • 1 Medium Microwave-Safe Bowl (for softening chickpeas)
  • 1 Food Processor or High-Speed Blender (for blending hummus with basil)

Ingredients 

Basil Hummus (yield: 3 to 3 ½ cups)

Instructions

  • Cook Garbanzo Beans and Garlic: Empty the can of garbanzo beans along with their liquid into a microwave-safe bowl. Add the cloves of garlic and cover the bowl with a lid, leaving the lid slightly cracked open on the side to form a vent.
    Place the bowl in the microwave and heat on high power for 4-6 minutes, or until the beans are very soft.
    Drain beans and garlic clove, reserving all the liquid. Set everything aside. 
    (Tip: This step is optional; however, it is one of the keys to creating a super smooth dip.) 
    (Note: Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
  • Start Basil Hummus: Pour 7 tablespoons of aquafaba (reserved chickpea water) into the bowl of a food processor or high-speed blender. Add the softened garlic cloves, tahini, lemon juice, Italian seasoning, and chili powder. Season with 1 teaspoon salt and scant ¼ teaspoon of black pepper. Process for 1 minute.
    Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl. Then continue to process for an additional minute, or until the mixture is smooth in consistency. Scrape the sides and bottom of the bowl again before proceeding.
  • Add the Softened Chickpeas: Add the softened chickpeas to the food processor and process again until the hummus is very smooth, about 3 minutes. Then, scrape the sides and bottom of the bowl.
  • Add Fresh Basil Leaves: Add the fresh basil leaves to the food processor and pulse until roughly chopped.
  • Stream in Oil and Adjust for Taste and Consistency: With the food processor running, slowly stream in the tablespoon of olive oil. Once combined, stop the motor.
    Use a spoon to taste the basil hummus and adjust for taste and consistency by adding more seasonings for flavor, and more aquafaba or ice-cold water (one tablespoon at a time) for a thinner dip.
  • Garnish and Serve: Transfer the basil hummus to a large serving bowl and top with marinated tomato salad, torn burrata cheese, fresh basil leaves, and crushed red pepper flakes, if using. Serve with crostini, pita chips, roasted garlic toasts, or your favorite dippers and enjoy!
    Overhead photo of basil hummus topped with burrata cheese and marinated cherry tomatoes in a white serving bowl.

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. Here’s a link to how to cook dried chickpeas for your convenience: https://www.nospoonnecessary.com/cooking-dried-chickpeas/
  • If you aren’t a fan of chickpeas, you can absolutely swap in an equal amount of cooked white beans.
  • The consistency of your basil hummus completely relies on personal taste. If you like a super thick hummus, start with half the amount of the chickpea cooking liquid in step 2. For a runnier hummus, simply stream in more ICE COLD water or aquafaba – one tablespoon at a time with the motor running – until the you reach the desired consistency. If you want a richer hummus, you can stream in more extra virgin olive oil, just be careful with how much you add. Adding too much oil will cause your hummus to have a bitter, pungent taste. 
  • Caprese Style Hummus. If you are adding the toppings, you’ll need one (4-ounce) ball of burrata cheese. And be sure to select the BEST looking cherry tomatoes you can find at the market. I used a combination of heirloom, vine-ripe and sun-gold 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.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 36kcal    Carbohydrates: 2g    Protein: 1g    Fat: 3g    Saturated Fat: 0.4g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 1g    Sodium: 3mg    Potassium: 44mg    Fiber: 0.4g    Sugar: 0.1g    Vitamin A: 174IU    Vitamin C: 2mg    Calcium: 17mg    Iron: 0.4mg
Course: Appetizer, Snack
Cuisine: Mediterranean

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