Lebanese Basil Hummus
Ready-cooked chickpeas blended with basil and tahini, with a measured olive-oil finish.
Preparation: 20 min · Cooking: 0 min · Total: 20 min · 2 servings
Ingredients
- 250 g Fully cooked drained chickpeas ready for cold use; weigh after peeling if peeled
- 80 g Tahini suitable for uncooked service
- 30 g Fresh basil TOTAL: 28 g blend + 2 g garnish
- 30 ml Lemon juice
- 1 clove Garlic
- 15 ml Extra-virgin olive oil finishing drizzle
- 30 g Potable-water ice TOTAL, two 15 g cubes only a guide
- Salt, to taste
Instructions
Prepare cold ingredients and pulse
Check ready-cooked chickpea and uncooked-service tahini labels. Measure 250 g drained chickpeas AFTER peeling if peeled. Wash/dry all 30 g basil; reserve 2 g garnish. Put chickpeas, 28 g basil, garlic, 30 ml lemon and salt in a lidded processor. Pulse briefly per maker duty/load limits; keep ingredients cold.
Check ready-cooked chickpea and uncooked-service tahini labels. Measure 250 g drained chickpeas AFTER peeling if peeled. Wash/dry all 30 g basil; reserve 2 g garnish. Put chickpeas, 28 g basil, garlic, 30 ml lemon and salt in a lidded processor. Pulse briefly per maker duty/load limits; keep ingredients cold.
Add tahini and measured ice safely
STOP motor before additions or scraping; isolate power as maker requires. Add all 80 g tahini and 30 g ice only if ice-rated. Otherwise melt that SAME measured ice into very cold water first; never add both ice and extra water. Close lid before processing and keep hands away from blades.
STOP motor before additions or scraping; isolate power as maker requires. Add all 80 g tahini and 30 g ice only if ice-rated. Otherwise melt that SAME measured ice into very cold water first; never add both ice and extra water. Close lid before processing and keep hands away from blades.
Blend with cooling stops
Use short pulses and cooling stops until smooth, observing the appliance duty cycle. Stop and isolate before scraping. Do not force a six-minute nonstop run or promise ice prevents all blade heat; no fabricated cooking timer or 3:1:1 ratio.
Use short pulses and cooling stops until smooth, observing the appliance duty cycle. Stop and isolate before scraping. Do not force a six-minute nonstop run or promise ice prevents all blade heat; no fabricated cooking timer or 3:1:1 ratio.
Finish measured garnish and refrigerate
Spoon onto a clean plate, use all 15 ml finishing oil and the reserved 2 g basil. No inherited pine nuts or spicy variation. Serve promptly or refrigerate covered at 4°C or colder; use within 2 days or earlier component deadline, without repeated warming/cooling.
Spoon onto a clean plate, use all 15 ml finishing oil and the reserved 2 g basil. No inherited pine nuts or spicy variation. Serve promptly or refrigerate covered at 4°C or colder; use within 2 days or earlier component deadline, without repeated warming/cooling.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Serve chilled or promptly as directed; do not repeatedly warm and cool ready-to-eat food. Unsafe earlier holding cannot be repaired by reheating.
About this recipe
Ready-cooked chickpeas blended with basil and tahini, with a measured olive-oil finish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.