Light mixed legume and basil hummus was born from the need to use different types of canned legumes that were already open in the fridge. Small leftovers often remain that alone are not enough for a recipe, but when blended together they turn everything into a unique, tasty and fragrant legume cream. A few leaves of fresh basil add an intense and very summery note, making this light hummus different from the usual: creamy, light and surprisingly fresh.
Unlike richer versions, the fats here are minimal, so it’s perfect if you’re looking for something flavorful but not too heavy. It’s a vegan recipe, quick and versatile: ideal to spread on crostini and toasted bread for an aperitif, but also to bring to the table for a dinner with friends when you want something simple, tasty and loved by everyone!
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: No-cook
- Cuisine: Middle Eastern
- Seasonality: Spring, Summer and Autumn, All seasons
Ingredients
For this recipe I used about 500 g of already-cooked legumes: mostly chickpeas, which give creaminess, and the rest borlotti beans, simply because those were the ones I already had opened in the fridge.
In reality, this mixed legume hummus is one of those recipes that doesn’t have strict rules. You can use practically any legume or whatever you find in the fridge: lentils, cannellini, peas, other chickpeas or any combination you can think of.
Actually, that’s the beauty of it: by changing the legume mix each time you get slightly different flavors, and each hummus becomes a new version. It’s a simple way not to waste anything and to turn small legume leftovers into a cream that’s always different and interesting.
- 2 1/8 cups canned chickpeas (drained)
- 7/8 cup canned borlotti beans
- 2 2/3 tbsp lemon juice
- 1 1/3 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 clove fresh garlic (or garlic powder)
- 5 leaves basil
- as needed water (warm)
- 2 tsp extra virgin olive oil
- as needed sesame seeds
Tools to make the light mixed legume and basil hummus
- 1 Food processor
- 1 Strainer
- 1 Spatulas
- 1 Kitchen scale
- 2 Bowls
Steps
Drain the legumes in a strainer and quickly run them under cold water to remove the preserving liquid. Then transfer them to a bowl, ready to be used in the recipe.
In a food processor chop the basil leaves, previously wiped with a damp cloth, together with the garlic cut into pieces. I used my Bimby TM31, but any powerful processor will work fine.
Turn on the processor and pulse garlic and basil. In the Bimby you can chop at speed 5 for about 10 seconds. Then collect the chopped mixture from the bottom with a spatula.
Add the legume mix and the lemon juice and blend: I blended for 30 seconds at speed 5. Then add the tahini and salt and blend again until you obtain a smooth cream.
As the final step, add the oil and blend again. At this point the cream is ready, but it’s time to adjust the creaminess: add warm water little by little until you reach the desired consistency. If you want a softer hummus, you can add a bit more.
At this point the cream is ready, but it’s time to adjust the creaminess: add warm water little by little until you reach the desired consistency. If you want a softer hummus, you can add a bit more.
To serve the legume hummus, transfer it to a bowl and drizzle with a little oil and a sprinkle of sesame seeds. Serve with piadine, naan bread or kesra and you’ll win everyone over at the aperitif!
To serve the legume hummus, transfer it to a bowl and drizzle with a little oil and a sprinkle of sesame seeds. Serve with piadine, naan bread or kesra and you’ll win everyone over at the aperitif!
Here is your legume and basil hummus, creamy, light and full of flavor! Perfect to serve on crostini, piadine or naan bread for an aperitif or a dinner with friends. If you try it, come show me on Instagram: I always like to see your versions and the legume mixes you invent!
FAQ (Questions and Answers)
Can I use dried legumes instead of canned ones?
Yes! Just cook them well and let them cool. The hummus will be creamier if the legumes are soft, so don’t skimp on a little extra cooking time.
Can I make hummus without tahini?
Yes, you can, but you’ll lose that typical sesame note that makes hummus so recognizable. The cream will still be tasty and creamy, especially with well-cooked legumes and a drizzle of oil and basil. Perfect if you want a lighter version or if you don’t have tahini at home!
What to do if the hummus is too thick?
No problem: add a little warm water or the liquid from the legumes and mix until you get the consistency you prefer. It’s easy to adjust, and you can make the cream more or less soft depending on how you plan to use it.
How long does the hummus keep?
In the fridge it lasts 2–3 days in an airtight container. To keep it fresher, cover the surface with a drizzle of oil.
Is this hummus suitable for children?
Yes, absolutely! Hummus is mild and nutritious. If you want to make it more “kid-friendly”, simply reduce or eliminate the garlic. They’ll love it with piadine!
What to do after freezing hummus?
After thawing it in the fridge, stir the cream well and add a drizzle of oil or warm water if you want to restore the right consistency. It always works and the flavor remains great!
