Recipe: Basil Hummus

A fresh take on a favorite dip. This recipe pays tribute to August on the Palouse, for the chickpeas that are soon to be harvested and the basil that is growing like a weed.

Simple, refreshing, delicious. An excellent appetizer or a delicious source of protein in sandwiches.


  • 16 ounces cooked chickpeas, drained
  • 2 cups packed basil leaves
  • 5-6 cloves roasted garlic (substitute 2-3 raw cloves)
  • Juice of 1 large lemon
  • 1 tablespoon tahini
  • salt and pepper to taste


  1. In a food processor, combine chickpeas, basil, garlic, lemon juice and tahini. Blend until smooth.
  2. Salt and pepper to taste.
  3. Serve with fresh cut vegetables, crackers and pita.

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