A little over a year ago we spent a couple of weeks in Israel and we got to try Israeli local food. As a premise, if you are vegetarian, then Israel should be in your bucket list. All the restaurants have vegetarian options that are really filling and well made. Israel soil produces a variety of fruits and vegetables, so the raw ingredients are fresh at hand. Street food also is usually vegetarian. Really, during the time we were in Israel we ate mainly vegetarian and not because we ourselves are, but just because plant based options are so easily available and delicious.

May 13th is the International Hummus Day!

Basil hummus without tahini Recipe on The Adagio Blog by Thais FK

In Israel I had a little issue with food. I couldn’t wrap my head around it, but then I finally connected the dots and discovered that all the foods I had difficulty eating had one common factor: tahini. Somehow, sesame seeds close my stomach so that it is difficult for me to swallow. Nothing dangerous, it’s just a peculiar feeling, because I like the taste of tahini, but it’s like my body wouldn’t want me to insert such a food into it. Usually tahini or sesame seeds are not a big part of our menu, so I never really realized this before traveling to Israel.

Hummus can be found everywhere in Israel: in shops, in restaurants, by street food vendors; it can be eaten as a dressing, as a dip, even as a main dish. It was something I learned to love and I wanted to integrate in our snack menu, so I developed a basil hummus, a version of the classic hummus that doesn’t have tahini and also is garnished by a delicious and fresh basil sauce.

Basil hummus without tahini Recipe on The Adagio Blog by Thais FK

Basil Hummus without tahini

This simple hummus recipe doesn't require the use of tahini and it is dressed with a fresh basil sauce.
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: Mediterranean
Keyword: basil hummus, hummus
Serves: 2 people
Author: Thais FK


For the Hummus

  • 380 g chickpeas rinsed and drained *
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tbsp water
  • ¼ tsp cumin
  • ½ tsp salt

For the Basil Sauce

  • 3 tbsp hummus
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 10 leaves of basil


  • Place all the ingredients in a blender and mix until smooth.
  • Scoop out the blender the ready hummus into a bowl apart from three tablespoons.
  • Add into the blender the olive oil, lemon juice and basil leaves and blend until smooth.
  • Top the hummus with the basil sauce and olive oil.
  • Enjoy as a dip with taco chips and fresh vegetables such as carrots, cucumbers and bell peppers.


*Both canned of dried chickpeas can be used. If you use dried chickpeas, let them soak first overnight and then cook them in water for about an hour. You might need to add a couple of tablespoons of water more to achieve the right creaminess.

Store your hummus in an air tight container in refrigerator for up to five days.

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Are you planning to use canned chickpeas to make this recipe? Do not throw away the brine!!! Stay tuned, subscribe to our newsletter and you will soon get an idea on how to use that mysterious and unexpectedly effective liquid that is called aquafaba.

Thais FK

Italian photographer, recipe developer and content creator, Thais came to Finland by chance, but stayed for love. Through photography she tells stories about traveling, eating, cooking and living sustainably, in order to discover new cultures and not to forget her origins. Thais FK's portfolio: thaisfk.com

April 27, 2019



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