Ingredients

• 1 (15.5 oz) can chickpeas, drained but not rinsed
• 3/4 cup tahini
• 2 1/2 cups fresh basil, packed
• 1/2 cup roasted & salted pistachios, plus more for topping
• Juice of 2 lemons
• 2-3 garlic cloves
• 3 Tbsp extra virgin olive oil, plus more for drizzling on top
• Kosher salt, to taste

Directions

1. Combine the chickpeas, tahini, basil, pistachios, lemon juice, garlic cloves, and olive oil to a high-speed blender or food processor. Pulse a few times – mixture will seize but don’t worry! Add tbsp by tbsp of cold water and/or olive oil to thin to your desired, smooth consistency.
2. Once achieved, blend on high for 2-3 minutes until velvety smooth. Adjust to reach your desired consistency with more cold water or olive oil, and taste with salt and more lemon juice if desired.
3. Transfer to a bowl. Smooth out the hummus with the back of a spoon, and finish with a dusting of chopped pistachios, chopped basil leaves, a drizzle of olive oil, and flakey sea salt. Enjoy with pita, toasted sourdough, or veggies!

Natalie’s Notes

Made July 27, 2026 (and many times before). A crowd favorite in the summer! Before adding cold water or more olive oil, this starts with a really dense consistency. Just be patient, and add water/oil tbsp by tbsp as the recipe calls for. I’ve also found a food processor works much better than a blender to cut through the packed basil leaves and to create the really vibrant green color and silky texture.