Basil Parmesan Hummus is a delicious twist on your classic hummus recipe. The fresh basil and parmesan cheese give the dip so much added flavor. It is the perfect light dip for chips and veggies.
I came up with the idea for this basil parmesan hummus because I found these yummy tomato basil pita chips at Costco and wanted a dip to go with them. It ended up being a great flavor to compliment the chips! Another thing that I loved about this was how festive it ended up looking with the red tinted chips and green color of the hummus. It would be a perfect appetizer for a party.
One thing I would do different, which I will adjust on the recipe, was that I would blend all the initial ingredients well. Then add the basil and just pulse it a few more times. That way there would be green flecks instead of a green color. Either way, the flavor would remain the same. This is a great base recipe for regular hummus if you leave out the basil and parmesan!
MY LATEST RECIPES
Basil Parmesan Hummus
- 1 15 oz can chickpeas or garbanzo beans, drained and rinsed
- 1/4 c. lemon juice
- 1/4 c. grated parmesan cheese
- 1 tsp. minced garlic
- 1 tsp. cumin
- 1 tsp. salt
- 2 Tbsp. olive oil
- 2 Tbsp. chicken broth or water
- 5 to 6 fresh basil leaves
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Add everything but the basil leaves into a blender or food processor. Blend until smooth. If the mixture is too thick, add more water- a Tbsp. at a time until desired consistency.
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Add the basil leaves and pulse a few times.
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Spoon the hummus mixture into a serving dish and top with sliced basil leaves and parmesan cheese. (Optional- drizzle a little more olive oil over the top).
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Serve with pita chips (we liked the tomato basil pita chips for this recipe).
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