Basil, ginger and lemon hummus

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In this recipe for a hummus the chickpeas are combined with basil, lemon and ginger which make this hummus fresh and slightly spicy.

Basil, ginger and lemon hummus

Basil, ginger and lemon hummus with canned chickpeas and tahini.
4 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Side Dish
Cuisine gluten free, lactose free, vegan
Servings 1 cup
Calories 123 kcal


  • 1 can chickpeas
  • 1 handful of fresh basil
  • 1 garlic clove
  • 1 lemon juice and zest
  • 1 piece about 2 cm of fresh ginger
  • 2 tsp or more tahini
  • salt and pepper to taste
  • olive oil to taste


Instructions: Basil, ginger and lemon hummus

  • Put drained and rinsed chickpeas, tahini, garlic, lemon juice, lemon zest, basil and chopped fresh ginger in a blender. Blend everything until smooth adding some water if necessary.
  • Transfer your hummus into a bowl and add some olive oil for garnish.
  • Adjust with salt and pepper if necessary and serve. Hummus becomes tastier after a few hours when the flavors have blended.


1 hour waiting time (optional)
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1cupCalories: 123kcal
Keyword basil, chickpeas, cold appetizer, garlic, ginger, healthy recipe, tahini
Tried this recipe?Let us know how it was!

lot of love. B.

p.s. If you are loooking for an easy recipe for hummus without chickpeas check my White bean hummus. (foto below)

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