Lemon Basil Hummus

Who doesn’t love hummus with your celery?! This is a great recipe to pair with your veggies, bring it along to holidays with veggies instead of that boring ranch dressing.


1 can chickpeas (garbanzo beans)
1 cup loosely packed fresh basil leaves
1 clove garlic, peeled
1 lemon, juiced
2 tbsp. olive oil, plus more to taste
1/4 tsp. ground black pepper


Drain and rinse the chickpeas. Add the chickpeas and remaining ingredients to the bowl of a food processor.
Process until the mixture is smooth. Add additional olive oil for creamier texture, if desired. Store in an airtight
container in the fridge, for up to one week.

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