Lemon Basil Hummus
Nina Herndon
April 8, 2019
January 26, 2022

When guests arrive on Friday, they are greeted with a bowl of our seasonal hummus with an assortment of fresh veggies and crackers, olives, an assortment of cheeses and fresh fruit. What a way to start a weekend! We prepare ours from scratch because most of the brands you buy in store are loaded with extra fat and sometimes even sugar!

I love this recipe because it's so easy. In the past I had attempted to make hummus without the tahini paste (a paste made from sesame seeds), its crucial to the taste, don't leave it out. You can find it at most grocery stores. In case you make too much, you can also pop it in the freezer in a freezer bag or container. I can't wait for you to make this at home and let me know how much you love it!


  • 2 Medium Lemons (juiced)
  • 2 Cans Garbanzo Beans (drained and reserve 3/4 cup of the liquid)
  • 2 TBSP Tahini Paste
  • 1 TBSP Cumin
  • 1 TBSP Italian Season
  • Salt and Pepper
  • 1/4 cup Basil, chopped
  • 1/4 cup Olive Oil + an additional drizzle for serving


  • Add one can of garbanzo beans and _ cup of liquid to the food processor.
  • Mix until smooth.
  • Add the second can of beans and the olive oil.
  • Mix until smooth.
  • Add lemon juice, tahini paste and the seasonings.
  • Add salt and pepper to taste.
  • Garnish with a lemon wedge and basil leaves if desired.

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