Struggle with getting dinner on the table? Grab our 5 easy family meal recipes!


Easy Lemon Basil Hummus

This easy basil hummus recipe takes no time and all, and is a healthy homemade snack option for the family!

As an Amazon Associate, I may earn from qualifying purchases. You can read more here on our Disclaimer and Privacy Page.

I made my own creamy basil hummus this week. It makes such a difference from storebought – let me tell ya!

All you need is a good food processor or strong blender to make it.

This basil hummus recipe is stellar for bbqs, cookouts, get togethers, and even just leaving out for the kids to dip into it.

As a matter of fact, using a dip, like lemon basil hummus, can be a great way to get toddlers to eat veggies.

clear jar with hummus pasta sauce

I am a huge dipper – I love dipping things in barbeque sauce, ketchup, hummus, salted peanut butter, tahini – what have you.

I also love having great dips on hand, like this basil hummus and garlic lentil hummus.

This basil hummus recipe makes for the best dip for veggies, chips, crackers, olives, etc.

I even use it in my favorite hummus pasta salad recipe.

Now that we’re heading into summer, our tomato bush is having some great yields. Nothing like a fresh tomato dipped in hummus.

dipping chip into homemade hummus with basil in white bowl

I’d also like to give you some advice – go ahead and stock your fridge with some tahini, because it’s a key player in this recipe and just about anything.

The creamy consistency in this hummus with basil is something you need in your life.

I buy so much hummus.

And it’s sooooo easy to make, that I need to remind myself to instead just buy chickpeas, and voila, I can make a delicious homemade hummus recipe.

There are some good store-brought brands of hummus with minimal ingredients and preservatives, but aren’t things so much better when you do it yourself?

Ingredients for Lemon Basil Hummus

This lemon basil hummus uses staples that you probably already have on hand.

  • chickpeas or garbanzo beans
  • tahini
  • garlic
  • lemon juice
  • olive oil
  • s+ p
  • cumin
  • basil (fresh or dried)
ingredients on counter to make lemon basil hummus

Also, since I’m in the health field and everything, let’s chat about some health benefits of hummus!

Hummus has a healthy combo of both monounsaturated healthy fats and protein in a single serving (usually 50-70 calories) of 2 tbsp.

Chickpeas, the masters of the hummus product, contain ample fiber (to help lower cholesterol), and major amounts of folate, iron, as well as other nutrients.

Using hummus can also encourage better habits, like using less of other things that provide minimal nutrients (i.e. ranch dressing, mayo, cream cheese).

white bowl with lemon basil hummus

How to Make Hummus with Basil

First, you’ll want to add tahini and lemon juice to food processor and process for 20 seconds. I used this food processor.

This warms things up and smooths the tahini.

Then you’ll add, olive oil, spices, garlic, and sesame seeds and process. Add your garbanzo beans and process for 1-2 minutes, or until smooth.

Season with extra basil if you’d like.

Enjoy with pita, veggies, crackers or whatever you prefer.

I made myself a small bowl, knowing I would devour it. You should lick yours clean too!

carrot dipped in hummus with basil in white bowl
Homemade hummus with veggies
Yield: 6

Lemon Basil Hummus

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

This lemon basil hummus recipe is quick, easy and a staple for healthy side dishes. Use it as a dip or a marinade!


  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/2 tsp salt + sprinkle of sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp basil
  • 1 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tbsp sesame seeds
  • 1 can garbanzo beans, washed and dried


  1. Add tahini and lemon juice to food processor and process for 20 seconds. This warms things up and smooths the tahini.
  2. Next, add, olive oil, spices, garlic, and sesame seeds and process for 20 seconds.
  3. Wash, dry and add garbanzo beans to processor. By now, the flavors have already started to do their thing and saturate the sides of the food processor. Process for 1-2 minutes or until smooth.
  4. Sprinkle extra basil on to make it look pretty and tasty.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 175Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 400mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Make This?

Tag @BucketListTummy on social media and Rate the Recipe

Join The Conversation

More For You!

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Like This Content?

Support Bucket List Tummy
  1. I haven’t bought hummus in years. I love to make my own and adding different flavors is fun.

    Thanks for sharing with friends at Living a Life of Fitness Health and Happiness!

  2. That hummus sounds fantastic – I love basil in mine too. If I’m buying it, my favorite brand is actually from North Carolina. It’s called Roots. Have you had it?

  3. Oh man, creamy hummus!! I need to eventually just buy tahini, because I always make hummus but lack the tahini. It’s just not the same.
    Also, milk bread is the #1 reason I want to go to Kindred!

    1. You can actually get a smaller size at TJ’s for like $3.00. Normally I never bought tahini because it’s like $9.00 at the grocery store! But it really makes the hummus ah-mazing. You HAVE to get to kindred. The milk bread is out of this world.

  4. Lovely recipe Sarah!!! My favorite hummus to make is a white bean hummus made with fresh garlic, lemon juice, red pepper and a little feta. Still rich in nutrients this is a nice change to your traditional hummus and a great crowd pleaser at parties! Serve with pita and veggies to complete the experience.

Skip to Recipe