Basil humus

Who doesn’t like humus? I don’t know any one who doesn’t.

This past thanksgiving, thanks to my sister in law who bought it, I tried basil humus for the first time. It was from my favorite store, Trader Joes’.  Although it was made with white beans it tasted superb so I figured, I have to make it.

I have made humus many times before, so I thought making this version should not be hard. On this version I did use Tahini, which gave the humus a deep toasty flavor.

You can also check my other version of humus, sun dried tomato humus, which is under appetizers. Now, I do use water to make the humus consistency better. You can use olive oil instead but by using water you decrease the calories, plus the cost :-)

On any event, I thought this was pretty good, so I used it on some salmon sandwiches I made today. I will post the recipe on the sandwiches soon.



Basil Hummus

Miryam's original recipe

Yield: 4 cups


2 1lb can of chick peas, drained, do not get organic the consistency it is not the same at all
2- 3 cups of fresh basil leaves.
2/4 to 3/4 cups of water, If it is to dry then add the remainder 1/4 cup, I always do
1/4 cup olive oil.
1/3 cup Tahini
Juice of one lemon
6 - 8 cloves of garlic,  I use even more, we love it spicy and we love garlic
Salt to taste, I used 1/2 teaspoon


Mix all ingredients in the food processor and transfer mixture to a bowl. Your are done :-)


  1. Es una fantástica idea, ponerle albahaca, y con lo que nos gusta en casa pues como que no podemos dejar de probar este humus!!!

  2. Mmm I love the sound of this! Hummus is such a fun and versatile spread but I have to admit, I’ve yet to successfully make some in my own kitchen. This just might be the recipe to reverse that trend though… Thanks for sharing, I can’t wait to try this one out soon!

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