Fresh Basil Hummus with Za’atar Pita Chips Recipe
Fresh Basil Hummus is a vibrant and creamy twist on the classic Middle Eastern dip, featuring fresh basil leaves blended into smooth chickpeas, tahini, and lemon juice. Served with homemade crispy pita chips seasoned with za’atar, onion salt, and sesame seeds, this recipe offers a delightful mix of fresh, savory, and aromatic flavors perfect for snacking or entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Hummus
- 15 oz can of chickpeas
- 1 clove garlic
- Juice of 1 lemon
- 1/4 cup tahini
- 2 cups packed fresh basil leaves
- Salt, to taste
- Fresh cracked black pepper, to taste
- Olive oil, for drizzling
- Za’atar, for garnish
- Sumac or paprika, for garnish (optional)
- Lemon wedges, for serving
Pita Chips
- Pita bread (quantity as needed, about 2–3 pita rounds)
- Olive oil, for brushing
- Onion salt, for sprinkling
- Za’atar, for sprinkling
- Sesame seeds, for sprinkling
Instructions
- Prepare Chickpeas and Garlic: Drain and rinse the chickpeas thoroughly to remove canned brine. Place them in the bowl of a food processor along with the smashed garlic clove. Process the mixture for several minutes, stopping occasionally to scrape down the sides to ensure even blending. This step helps achieve a smooth texture.
- Add Tahini and Lemon Juice: To the pureed chickpeas, add the 1/4 cup tahini and juice of one lemon. Process briefly to combine these ingredients evenly with the chickpea base, adding creaminess and tang.
- Incorporate Fresh Basil: Add the packed fresh basil leaves to the processor. Continue processing for another couple of minutes, scraping down the sides as needed. The goal is to achieve a vibrant green and very smooth hummus.
- Adjust Consistency and Seasoning: While the food processor is running, slowly drizzle in some ice water to loosen the hummus to a creamy consistency. Season with salt and fresh cracked black pepper to your taste. Blend to combine fully.
- Chill the Hummus: Spread the finished hummus evenly into a shallow bowl. Cover with plastic wrap and refrigerate until ready to serve, allowing flavors to meld and the texture to firm up slightly.
- Make Pita Chips: Preheat your oven to 350°F (175°C). Cut pita bread into small triangles and arrange them in a single layer on a baking sheet.
- Season Pita Chips: Brush the pita triangles lightly with olive oil. Sprinkle them evenly with onion salt, za’atar, and sesame seeds for flavor and texture.
- Bake Pita Chips: Bake the pita triangles in the preheated oven for a few minutes until the bottoms turn golden brown. Carefully flip each chip and bake for a few more minutes. For extra crispiness, brush the second side with olive oil before baking further. Watch closely to avoid burning.
- Serve: To serve the hummus, drizzle with olive oil and sprinkle with za’atar, sumac, or paprika if desired. Add lemon wedges on the side. Serve alongside the warm, crispy pita chips for dipping.
Notes
- Using fresh basil leaves instead of the traditional parsley adds a unique, aromatic flavor to the hummus.
- Ice water helps loosen the hummus for a creamier, lighter texture.
- Adjust seasonings like salt and lemon juice according to your taste preferences.
- Keep a close eye on the pita chips while baking to prevent burning as they cook quickly.
- You can substitute sumac or paprika for za’atar as garnish depending on flavor preference.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 4 days.
Keywords: basil hummus, homemade hummus, pita chips, Mediterranean appetizer, fresh basil dip, healthy snack, vegetarian dip
