Fresh Basil Hummus with Za’atar Pita Chips Recipe
Fresh Basil Hummus is a vibrant twist on the classic Middle Eastern dip, featuring fresh basil leaves blended with creamy chickpeas, tahini, and lemon juice for a bright, herbaceous flavor. Served with homemade crispy pita chips seasoned with za’atar, onion salt, and sesame seeds, this recipe delivers a refreshing appetizer or snack packed with wholesome ingredients and bold flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Hummus
- 15 oz can of chickpeas, drained and rinsed
- 1 clove garlic, smashed
- Juice of 1 lemon
- 1/4 cup tahini
- 2 cups packed fresh basil leaves
- Salt, to taste
- Fresh cracked black pepper, to taste
Toppings and Serving
- Olive oil, for drizzling
- Za’atar, for sprinkling
- Lemon wedge, for garnish
- Sumac or paprika, optional, for sprinkling
Pita Chips
- Pita bread, cut into small triangles
- 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. Place them in the bowl of a food processor along with the smashed garlic clove. Process the chickpeas for several minutes, stopping occasionally to scrape down the sides of the bowl for a smooth texture.
- Add Tahini, Lemon, and Basil: Add the tahini and lemon juice to the chickpea mixture and pulse briefly to combine evenly. Then add the fresh basil leaves and process for another couple of minutes, scraping down the sides as needed until the mixture is ultra smooth.
- Adjust Consistency and Season: While the food processor is running, slowly drizzle in some ice water to loosen the hummus to your desired consistency. Season with salt and freshly cracked black pepper to taste.
- Chill the Hummus: Spread the finished hummus into a shallow serving bowl. Cover tightly with plastic wrap and refrigerate until ready to serve, allowing flavors to meld.
- Prepare Pita Chips Oven: Preheat your oven to 350°F (175°C) for the pita chips.
- Season Pita Triangles: Cut the pita bread into small triangular pieces. Arrange them evenly on a baking sheet. Brush with olive oil and sprinkle lightly with onion salt, za’atar, and sesame seeds.
- Bake the Pita Chips: Bake in the preheated oven for just a few minutes, watching carefully until the bread turns golden brown on one side. Flip the triangles and bake a few more minutes. For extra crispy chips, brush the other side with olive oil before baking the second side.
- Serve: Drizzle the chilled hummus with olive oil and sprinkle with additional za’atar, sumac, or paprika if desired. Serve with the freshly made pita chips and lemon wedges on the side.
Notes
- Use ice water while blending to achieve a creamy, smooth hummus consistency without thinning the flavor.
- Fresh basil is key to the flavor twist, but you can substitute with fresh parsley if basil is unavailable.
- Watch the pita chips carefully while baking; they can burn quickly due to their thinness.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- For a nuttier flavor, lightly toast the sesame seeds before adding to the pita chips.
Keywords: Fresh basil hummus, homemade hummus, pita chips, za'atar, Middle Eastern dip, herb hummus, healthy appetizer, vegetarian snack
