Lemon Basil Hummus
Theresa Polley
May 1, 2024
May 6, 2024

Every Saturday you'll find a bowl of seasonal hummus with an assortment of fresh veggies and crackers to enjoy at lunch. We prepare all of our hummus flavors from scratch not only because it's super easy, but also because so many pre-made options at the store are loaded with canola oil, preservatives and sometimes even sugar.

I think you'll love this recipe because it's so easy. If you don't have a food processor, you can use an immersion or regular blender. Whatever you do, don't skimp on the tahini paste (a paste made from sesame seeds)! I know it isn't a common pantry staple, but it's crucial to the taste. You can find tahini paste at most grocery stores near the nut butter section. I can't wait for you to make this at home and let me know how much you love it!


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


  1. Add garbanzo beans, reserved liquid, and olive oil to the food processor.
  2. Mix until smooth.
  3. Add lemon juice, tahini paste, seasonings, and basil.
  4. Add salt and pepper to taste.
  5. Garnish with a lemon wheel and basil leaves.

Tip to Reduce Food Waste

If you made more than you could eat, freeze your leftover hummus in an airtight freezer bag, and when you're ready to enjoy it again, move it to the fridge and let defrost. If you only have a little bit of hummus, it's a great way to thicken vinaigrettes (in place of some of the mustard), soups and sauces and it’s super tasty spread on a sandwich.

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Theresa Polley

Theresa believes ALL women have the right to live life on their own terms. In 2004, she created Retreat in the Pines to give women a safe space to be their authentic selves without apology while finding the healing and renewal they deserve.

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