Rinse and drain the chickpeas under cold water for about 30 seconds, then set aside.

In a blender or food processor, add chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Pulse on low for about 30 seconds until coarse.

Layer fresh basil leaves on top, then pulse again for another 30 seconds.

Gradually drizzle in cold water while blending for 1-2 minutes until smooth.

Taste and adjust seasoning as needed.

Transfer the hummus into a serving bowl and garnish with olive oil, lemon zest, and basil.

Serve at room temperature with fresh veggies or pita chips.