lemon basil hummus recipe skinnygirl bethenny frankel

Lemon Basil Hummus

Tangy and tasty, this dip takes less time to make than going to the store to buy prepared hummus. It doesn’t contain any tahini (sesame butter), so it’s lighter than regular hummus but it has the same full flavor.


– 1 can (about 16 oz) chickpeas (garbanzo beans), drained and rinsed
– ½ cup fresh basil (about 5 large leaves)
– 1 clove garlic
– 1 tbs fresh lemon juice
– 1 tbs extra-virgin olive oil
– ¼ tsp freshly ground black pepper
– 1 tsp soy sauce
– ¼ tsp paprika

(Makes about 2 cups)


Combine the chickpeas, basil, garlic, lemon juice, olive oil, pepper, and soy sauce in a food processor or blender and blend until smooth. Or, put these ingredients in a bowl and puree with an immersion blender. Sprinkle with the paprika and serve with wheat crackers or veggies, or make ahead of time and store covered in the refrigerator.

This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on