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Basil and lemon hummus

Prep Time:

Cook Time:




  • Chickpeas, dry 2.5 kg

  • Basil, fresh in a bunch 3 pcs

  • Garlic cloves 13 pcs

  • Lemon, finely grated rind 3 pcs

  • Lemon, squeezed 3 pcs

  • Rapeseed oil 7 dl

  • Olive oil 1.5 dl

  • Salt and pepper to taste


  1. Soak the chickpeas thoroughly in water overnight. Change the water and cook the chickpeas the next day (if time is short with 1/2 dl of bicarbonate). This takes a while so it should be done before anything else and you can make another dish in the meantime.

  2. Peel the lemons, then squeeze the juice out of them.

  3. Add all ingredients, except olive oil, to the blender and mix smoothly.

  4. Finally, taste with any extra lemon (then in a bottle) as well as pepper and salt.

  5. Served in several bowls with drizzled olive oil and a couple of basil leaves.

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