My Lemon Basil Hummus with Peaches and Honey is the perfect summertime dip. Fresh and fragrant lemons make this creamy hummus pop and farmer’s market peaches are the perfect addition to the top to pull it all together. Drizzles of olive oil and honey along with sprinkles of basil and salt will make this an unforgettable bowl of hummus.
Lately I’ve been obsessed with making my own hummus. The recipe has become routine for me, since I make a batch or two every weekend.
Although, hummus may sound complicated, it’s actually very simple. There are just a few ingredients blended up into a creamy, smooth dip.
Hummus always starts with garbanzo beans, or chickpeas as they’re also called. There are a lot of other bean dips, but hummus is always made with garbanzos. You can certainly soak and boil your own, but I don’t go that far. I simply open a can, rinse them really well and then, here’s the special secret super important part: boil them in water for 5 minutes and remove their skins!
Yes! This is the secret to CREAMY hummus using canned garbanzo beans. And to using less fat in your hummus to get that creamy texture. Basically, you want to boil the chickpeas for 5 minutes to get them really soft. Then you strain them and put them on a paper towel BUT you reserve that boiling liquid! You’ll use it again for your hummus!
Once the chickpeas are cooled, you can easily pop off the skins by just giving them a little squeeze. You probably saw me do this a few times on Snapchat (username mking3000). It’s so dang easy.
Then you’re well on your way to blending and dipping and enjoying your hummus.
A quick note on basil! You can use dried or fresh. I didn’t have fresh at hand, so I used dried. If you opt for fresh, use just a few leaves. I’d use a sharp knife to cut thin ribbons of the basil and fold them into the hummus after it’s completely blended.
I’ve chosen some not-so-ordinary toppings for my hummus. I was inspired by Half Baked Harvest, who always uses whatever she’s gathered from her garden or market, to top her hummus bowls and it’s just lovely. I am in the camp of “everything goes with hummus,” so drizzling on a bit of local honey and slicing on some juicy peaches was a no-brainer for me. Just be sure to use fresh, local, ripe peaches. They will be fragrant, soft and juicy, which makes them so easy to break up with a cracker while you’re dipping into the hummus.
As far as dippers, you could seriously use anything. But I’ve found that a really hearty seed cracker (these are Mary’s) works well or some thick cucumber slices.
I hope this recipe inspires you to use that beautiful, seasonal produce to top off a bowl of creamy, dreamy lemon basil hummus!
- 1 15oz can garbanzo beans (chickpeas)
- 1/3 cup tahini
- zest and juice from 1 lemon
- 1 tsp. dried basil
- ½ tsp. Kosher salt
- To top: extra virgin olive oil, locally farmed honey, a fresh organic peach, more salt and basil
- Drain and rinse your chickpeas. Place them in a saucepan covered about an inch with water and bring to a boil. Boil for 5 minutes. Use a slotted spoon to fish out all of the chickpeas and scoop them onto a paper towel on your counter to cool (yes, you are keeping the water they boiled in!). When they are cool enough to touch, gently squeeze each one to remove the skin. Discard all of the skins and place the chickpeas in your blender or food processor.
- To your blender, add the tahini, lemon juice and zest, basil and Kosher salt. Now, add 3-4 Tbs of the water you cooked the chickpeas in. Start blending. Add 2-4 more Tbs of the water as you need it (scrape down the sides of the blender, blend a few times and test the thickness of the hummus before adding any water! You don’t want it to be runny! Make sure you end up with a smooth, thick hummus).
- Scoop out your hummus into a large bowl. Slice up a fresh peach and tuck slices into the top of the hummus. Drizzle the whole thing with a bit of olive oil (a Tbs or 2), a bit of honey (a couple Tbs) then sprinkle on a pinch of both the basil and the salt.
- Enjoy! I like to serve mine with a hearty, sturdy cracker like Mary’s seed crackers or lots of thick-cut veggies and apples!
- Save hummus in a well-sealed container in the fridge for up to a week. Pull it out and let it sit on the counter for 15-20 minutes before dipping to bring it back to room temperature and a creamier consistency.