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!
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!
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.