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    Home » Recipes » Side dishes » Basil Hummus Platter Idea With Toasts

    Basil Hummus Platter Idea With Toasts

    Published: Jul 21, 2021 · Modified: Aug 13, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Photo collage with basil hummus text overlay.

    Want a beautiful and delicious hummus platter idea? Meet your new favorite hummus from canned garbanzo beans: creamy basil hummus. In 15 minutes, you can make homemade hummus with herbs, tahini and chickpeas. Let’s make it!

    Basil Hummus
    This basil hummus with fresh herbs is the center of the platter. Top it with chickpeas, tomatoes, olive oil, or pesto for a healthy Mediterranean appetizer everyone loves.

    Table of Contents

    • Why it’s the best basil hummus out there
    • Ingredients for hummus and toast
    • How to make hummus with fresh basil
    • How to make hummus toasts
    • How to assemble hummus platter for serving
    • More hummus platter ideas
    • FAQs for making basil hummus
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Creamy Basil Hummus Recipe | Sip Bite Go

    Why it’s the best basil hummus out there

    • It’s a healthy snack.
    • Quick and easy. Make homemade hummus in 15 minutes.
    • Great for WFH lunch or a make ahead lunch for work.
    • Lasts about 3 days in the fridge.
    • Uses fresh herbs and roasted garlic.
    • Learn my shortcut for hummus made with store bought canned chickpeas.
    • Use as a dip for an appetizer hummus platter for parties.
    Appetizer Basil Hummus Party Platter with canned garbanzo beans

    Ingredients for hummus and toast

    Here’s what you need to make this basil hummus recipe and serve it with my hummus platter ideas including grilled bread.

    Infographic chart with photos and captions for basil hummus ingredients

    Basil hummus

    • Chickpeas (1 can)
    • Garlic and olive oil (I’ll show you how to roast it)
    • Walnuts
    • Tahini
    • Lemon, juice and zest
    • Fresh basil leaves
    • Salt and pepper

    Hummus garnish

    • Olive oil and any leftover chickpeas, basil leaves, lemon wedges
    • 1 tsp sesame seeds
    Infographic for hummus toast ingredients with photos and captions

    Hummus toasts

    • Bread
    • Garlic powder
    • Salt
    • Olive oil

    Vegetables for serving

    • Celery
    • Carrots
    Basil Hummus Appetizer with garbanzo beans.

    How to make hummus with fresh basil

    Step 1. Prepare canned chickpeas for hummus. Drain and rinse the chickpeas from the can in cold water. If desired, pull off thin white skin on as many beans as possible. The hummus will be creamier without white skins from chickpeas.

    Step 2. Roast garlic for hummus. (This step of roasting garlic for hummus isn’t required but in my opinion, tastes better than using raw garlic which can be bitter.)

    Infographic How to roast garlic demonstration before and after.

    Heat a small skillet on the stove to medium heat. Add garlic and olive oil and stir regularly for about 3 minutes while garlic roasts in the pan. Remove from the heat and transfer to a small bowl before garlic starts to brown. Garlic will be translucent and fragrant. Reserve the garlic oil pan for the next step.

    Step 3. Toast walnuts. To the same pan the garlic roasted in, add the walnuts. Turn heat to medium and stir walnuts regularly as they toast for about 2 minutes, before they burn. Turn off heat and set aside.

    Step 4. Blend chickpeas. Set aside 1 tbsp of fresh chickpeas to garnish the hummus platter with later. Add drained chickpeas and garlic olive oil to a food processor and process for 2 minutes, pausing every 30 seconds to scrape down the sides to move the hummus back to the center of the food processor.

    Infographic demonstrating how to make hummus with a food processor

    Step 5. Blend all basil hummus ingredients. Add walnuts, tahini and lemon juice and zest then process for 30 seconds, scraping down the hummus, then process for another 30 seconds. Add to the food processor: basil leaves, water, salt and pepper.

    Blend 1-2 minutes more, scraping down the hummus from the sides every 30 seconds, until smooth. Taste test and check the consistency. If basil hummus is too thick, add ½ tbsp more at a time and process again until it’s your desired consistency.

    Step 6. Plate and garnish hummus. Transfer to a large serving bowl and use a spoon to carve wells into hummus. Drizzle with olive oil, sprinkle with extra chickpeas and sesame seeds, and top with lemon wedges and basil leaves. 

    Basil Hummus Appetizer Platter With Toast and Vegetables

    How to make hummus toasts

    1. Set a burner on the stove to medium or medium high heat. If using a large double grill pan, turn on two burners. Add grill pan or cast iron skillet or frying pan to burner(s).
    2. Either brush the olive oil directly on the pan, then add toasts, or brush bread with olive oil on both sides then add toasts to the pan. Mix together garlic powder and salt and sprinkle on top of olive-oil coated toasts.
    3. Every 1-2 minutes, flip toasts until they turn golden brown on both sides. Some will be done faster than others, so move them to a cooling plate. Continue flipping toasts until done grilling.
    grilled hummus toasts

    How to assemble hummus platter for serving

    Add the bowl of hummus to the center of a large serving platter. Add celery and carrot sticks and finish plating with grilled bread. Serve with a large spoon and enjoy.

    Hummus platter idea with vegetables and toast

    More hummus platter ideas

    • Add a drizzle of olive oil or pomegranate molasses
    • Add fruit: sprinkle with pomegranate seeds or diced cantaloupe
    • Top with protein: toasted pine nuts, ½ cup grilled chicken, feta cheese
    • Add crunch: toast or grill bread or pita chips or roti (one of my Trader Joe’s must haves)
    • Add more dips like this easy basil spinach pesto, bean dip (see my tips for freezing refried beans), or onion dip.

    FAQs for making basil hummus

    What are the little white coatings on the chickpeas and do I have to remove them?

    Those white coatings you see are just the skin or inner husk of the chickpea. While you can eat chickpeas with the skin on, your hummus will be creamier if you take the time to remove them. In my photos, the skin has been removed.

    Can you eat too many chickpeas?

    Unfortunately, yes—chickpeas are a legume and full of fiber, so if you eat up a whole batch of this basil hummus on your own you may end up feeling as if it was too much of a good thing. To minimize indigestion and bloating, pair it with a grain such as couscous, homemade chips, or pita bread!

    What other spices can I add to hummus?

    Green onions, chives, rosemary, smoked paprika and fresh dill all taste delicious with hummus. Shop the hummus aisle and brands like sabra hummus flavors for inspiration.

    How long can hummus sit out?

    Hummus can be left out for up to 4 hours. Refrigerate hummus white not enjoying it, if it will be left out longer.

    What can I serve with hummus?

    Serve hummus with pita chips, salads, pan grilled bread, a vegetable platter, or on top of a make-ahead lunch, like this farro salad with roasted vegetables. It’s also delicious as a side to steak and chicken recipes.

    New recipes and foodie guides….

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    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Homemade Basil Hummus.

    Are you a foodie, too?

    Hey home chefs, I can’t wait to hear how much you enjoy this garlic basil hummus recipe. I lick the bowl everytime I make it.

    Another healthy lunch I love is this vegetable stir fry with cauliflower rice and kale. Super quick, super good, and full of nutrients, this stir fry recipe is one of my new favorite ways to incorporate kale into our diet and take advantage of all the goodness in this superfood.

    See sneak peaks of upcoming recipes @sipbitego and for more deliciousness, subscribe to the Sip Bite Go channel.

    Basil Hummus

    Creamy Basil Hummus Recipe | Sip Bite Go

    Want a beautiful and delicious hummus platter idea? Meet your new favorite hummus from canned garbanzo beans: creamy basil hummus. In 15 minutes, you can make homemade hummus with herbs, tahini and chickpeas. Let’s make it!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Finish Time: 2 minutes
    Total Time: 17 minutes
    Servings: 2
    Calories: 815kcal
    Author: Jenna Passaro

    Ingredients

    Basil hummus

    • 15 oz can of chickpeas
    • 5 cloves garlic minced (about 1 tbsp)
    • 2 tbsp olive oil
    • 2 tbsp walnuts full sized, or chopped
    • ½ cup tahini
    • ½ lemon juice and zest
    • 2 cups basil leaves
    • 2 tbsp water
    • ½ tsp salt
    • ⅛ tsp pepper

    Hummus garnish

    • 1 tbsp olive oil
    • 1 tbsp chickpeas take from can
    • 1 tsp sesame seeds
    • ½ lemon wedges
    • 1 sprig basil leaves

    Hummus toasts

    • ½ loaf bread sliced and cut into toasts
    • ½ tsp garlic powder
    • ½ tsp salt
    • 2 tbsp olive oil

    Vegetables for serving

    • 2 medium celery sticks
    • 2 medium carrots sticks

    Instructions

    Make basil hummus

    • Prepare canned chickpeas for hummus. Drain and rinse the chickpeas from the can in cold water. If desired, pull off thin white skin on as many beans as possible. The hummus will be creamier without white skins from chickpeas.
    • Roast garlic for hummus. (This step of roasting garlic for hummus isn’t required but in my opinion, tastes better than using raw garlic which can be bitter.) Heat a small skillet on the stove to medium heat. Slowly add garlic and olive oil and stir regularly for about 3 minutes while garlic roasts in the pan. Remove from the heat and transfer to a small bowl before garlic starts to brown. Garlic will be translucent and fragrant. Reserve the garlic oil pan for the next step.
    • Toast walnuts. To the same pan the garlic roasted in, add the walnuts. Turn heat to medium and stir walnuts regularly as they toast for about 2 minutes, before they burn. Turn off heat and set aside.
    • Blend chickpeas. Set aside 1 tbsp of fresh chickpeas to garnish the hummus platter with later. Add drained chickpeas and garlic olive oil to bowl of a food processor and process for 2 minutes, pausing every 30 seconds to scrape down the hummus from the side of the food processor.
    • Blend all basil hummus ingredients. Add walnuts, tahini and lemon juice and zest then process for 30 seconds, scraping down the hummus, then process for another 30 seconds. Add to the food processor: basil leaves, water, salt and pepper. Blend 1-2 minutes more, scraping down the hummus from the sides every 30 seconds, until smooth. Taste test and check the consistency. If basil hummus is too thick, add ½ tbsp more water at a time and process again until it’s your desired consistency.
    • Plate and garnish hummus. Transfer to a large serving bowl and use a spoon to carve wells into hummus. Drizzle with olive oil, sprinkle with extra chickpeas and sesame seeds, and top with lemon wedges and basil leaves.

    Make toasts

    • Set a burner on the stove to medium or medium high heat. If using a large double grill pan, turn on two burners. Add grill pan or cast iron skillet or frying pan to burner(s).
    • Either brush the olive oil directly on the pan, then add toasts, or brush bread with olive oil on both sides then add toasts to the pan. Mix together garlic powder and salt and sprinkle on top of olive-oil coated toasts.
    • Every 1-2 minutes, flip toasts until they turn golden brown on both sides. Some will be done faster than others, so move them to a cooling plate. Continue flipping toasts until done grilling.

    Assemble hummus platter

    • Add the bowl of hummus to the center of a large serving platter. Add celery and carrot sticks and finish plating with grilled bread. Serve with a large spoon and enjoy.

    Video

    Notes

    See the recipe: https://sipbitego.com/basil-hummus
    See the recipe video for basil hummus platter on YouTube.

    Nutrition

    Calories: 815kcal | Carbohydrates: 32g | Protein: 16g | Fat: 75g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 39g | Sodium: 1264mg | Potassium: 834mg | Fiber: 9g | Sugar: 6g | Vitamin A: 11747IU | Vitamin C: 43mg | Calcium: 218mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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