Lemon Basil Hummus Dip

Campbell's Lemon Basil Hummus Dip Recipe

This decadent dip comes together in just 10 minutes and features the fresh flavors of lemon and basil.  Be sure to make plenty...it will go fast.

At a glance


10 min.


10 min.



Servings: about 2 tablespoons each

Made With

  • Pepperidge Farm® <i>Baked Naturals</i>® Wheat Crisps Toasted Wheat

    Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 can (about 15 ounces) chickpeas (garbanzo beans)
1/2 cup loosely packed fresh basil leaves
1 clove garlic, peeled
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1 teaspoon soy sauce
Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat

How to Make It

  • 1

    Drain the chickpeas, reserving 1 tablespoon liquid.  Rinse the chickpeas with cold water and drain well in a colander.

  • 2

    Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, black pepper and soy sauce into a food processor.  Cover and process until the mixture is smooth.   Serve with the wheat crisps for dipping.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes