Basil Olive Oil Hummus with Strawberry Balsamic Drizzle (Vegan/Gluten Free)

A creamy classic with a garden-fresh twist — finished with fragrant basil, sweet balsamic, and a pistachio crunch.

Ingredients:

• • 1 (15 oz) can chickpeas, drained and rinsed

  • 2 tbsp tahini

  • 2 tbsp lemon juice

  • 1 clove garlic

  • 1/4 tsp salt

  • 2–3 tbsp cold water

  • 3 tbsp Basil Infused Olive Oil (plus more for drizzling)

  • 1 tbsp Strawberry Balsamic Vinegar

  • 2 tbsp finely chopped fresh basil leaves

  • 2 tbsp chopped roasted pistachios

  • Fresh veggies or gluten-free crackers, for serving

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  🔥 Instructions:

  1. Blend the hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt, and chopped fresh basil. Blend until smooth.

  2. Add olive oil: With the motor running, drizzle in the Basil Olive Oil, then add cold water one tablespoon at a time until light and creamy.

  3. Plate and glaze: Spoon into a shallow bowl, smoothing the surface with the back of a spoon to form a shallow well in the center.

  4. Finish and serve: Pour a small amount of Basil Olive Oil into the well, then spoon in the Strawberry Balsamic alongside it. Sprinkle with chopped pistachios and a bit more fresh basil. Serve with sliced vegetables or crackers.

Grab your bottle of Basil Infused Olive Oil and Strawberry Balsamic and add a fresh twist to your snack table or picnic spread.