1-Start: Start by blending the main ingredients in a food processor for a smooth base that highlights the fresh lemon and basil. This method ensures everything mixes evenly, creating a dip that’s perfect for dipping or spreading.

2-Prepare chickpeas: First, rinse and drain your 2 cups of cooked chickpeas to remove any excess liquid, then set them aside for blending. Next, add the chickpeas, ¼ cup tahini, ½ tablespoon fresh lemon juice, ½ teaspoon salt, 2 cloves of garlic, 1 tablespoon extra virgin olive oil, and 1 cup fresh basil leaves into the food processor. Blend these together for about 4-5 minutes, stopping to scrape down the sides a few times to get an even texture.

3-Add ice cubes: Once blended smooth, add the 4-5 large ice cubes one at a time, blending after each to lighten and cream the mixture, which takes another 5 minutes or so. Taste and season with more salt and black pepper as needed to bring out the flavors.

4-Final touches: Finally, transfer your Lemon Basil Hummus to a bowl, garnish by making grooves on the surface, drizzling with olive oil, adding cracked black pepper, a sprinkle of red pepper flakes if you like some heat, and topping with small basil leaves.

5-Serve and store: Serve it right away for the freshest taste, or cover and refrigerate it for later; it stores well for 5-6 days. If you’re hosting a party, this hummus pairs great with veggies or bread, and you might even try it in a wrap for a quick meal. Remember, blending slowly helps avoid lumps, making your Lemon Basil Hummus even better.