This quick and easy homemade Basil Hummus is the perfect healthy veggie dip or spread you need this summer! This recipe uses fresh basil along with toasted pine nuts to give your hummus tasty pesto flavor. I am a hummus and pesto lover, so combining the flavors makes perfect sense to me! I like to lighten up my Basil Hummus by using Greek yogurt instead of oil. The hummus turns out creamy and delicious, but with less calories! Each ¼ cup serving is just 87 calories or 2 Green, 1 Blue or 1 Purple WW (Weight Watchers) SmartPoints.
If you’re intimidated by the idea of making your own Basil Hummus, don’t be! You’re basically just going to toss a few ingredients in your food processor and press the button. You can do that! It takes less than 10 minutes total. You may even have all the ingredients on hand (maybe not pine nuts, but quite possibly the rest)! I keep all of these ingredients available in my kitchen.
I am very lucky to have received an already thriving basil plant from my neighbor Allyson for the second summer in a row. Allyson is a professional dietician, master gardener, beekeeper, super mom, wonderful neighbor, and all-around lovely human being. When it comes to gardening, I have a total “black thumb.” I sadly kill any plant left in my care. Last year I managed to keep the basil plant Allyson gave me alive ALL SUMMER LONG and it felt like a huge achievement. Fingers crossed for this year…so far, so good! It helps that I love having fresh basil on hand. Evidently I can always be motivated by food! I quickly tire of buying basil at the grocery store only to have it turn black before I can use it. Thank goodness (and Allyson) for fresh basil on hand whenever I like!
This easy Basil Hummus is delicious as a dip with veggies but would also be great with pita chips, crackers or as a spread on toast with an egg and a fresh tomato slice. I think it would be really tasty as a sandwich spread on a caprese sandwich, grilled veggie sandwich, turkey sandwich, etc. You could also use this hummus in place of mayonnaise in tuna salad or egg salad. This recipe is super versatile!
Are you looking for more tasty, lightened up dip recipes? Check out my 7 Layer Dip, Loaded Guacamole, Cheesecake Fruit Dip, Chocolate Hummus, Buffalo Chicken Dip, Ranch Hummus, Pepperoni Pizza Dip, Cannoli Dip, Chili Cheese Dip, BLT Dip, Greek Layer Dip, Creamy Dill Dip, Spinach and Artichoke Dip, Hot and Cheesy Bean Dip, Caprese Dip, Chocolate Fruit Dip and more in the Dips section of my recipe index!
- 2 tablespoons pine nuts
- 1 cup fresh basil leaves, loosely packed
- 1 (15.5 oz) can chickpeas, drained and rinsed (about 1 ½ cups)
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 garlic clove
- Spread the pine nuts in a single layer across the bottom of a dry skillet. Bring over medium heat and cook for a few minutes, stirring or shaking the skillet fairly regularly until golden. Pine nuts can go from golden brown to black quickly, so pay attention to them so they toast rather than burn!
- Place all ingredients including the toasted pine nuts in a food processor and turn it on. Process for 2-3 minutes until smooth. You may want to stop it halfway through and use a rubber spatula to scrape down the sides of the bowl to make sure everything is well combined.
2 per (1/4 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Nutrition Information per (1/4 cup) serving: 87 calories, 11 g carbs, 1 g sugars, 3 g fat, 0 g saturated fat, 6 g protein, 4 g fiber, 208 mg sodium (from myfitnesspal.com)