Herby, fresh, and tangy hummus that borrows inspiration from classic Green Goddess dressing!
There’s something about eating colorful food that just makes it taste better in my opinion. And if that color is natural (cue the bunches of fresh herbs in today’s recipe), that color is loaded with phytonutrients and antioxidants with anti-inflammatory and immune-boosting properties. If you, like me, are obsessed with hummus, this Easy Green Goddess Hummus is sure to be a new favorite! It’s sort of like the ideal blend between hummus, pesto, and zesty vinaigrette. Hopefully that’ll sell it because it’s seriously delectable! Trust me.
Along with this creamy dip being delicious, it’s also easy to whip up in a few minutes, especially if you grow herbs during the summer. If you have 10 minutes, you can have Green Goddess Hummus!
This hummus is perfect for snacking, paired with carrot sticks, cucumber slices, and bell pepper strips, or with pita chips. It also makes a lovely spread for sandwiches and wraps to add a little color, a splash of tanginess, and a whole lot of flavor! I enjoyed it on a tortilla with tomatoes, and I could have had seconds…and thirds, just saying.
Let’s talk about ingredients! First things first, the thing that makes this hummus green: herbs! Though the recipe calls for parsley, basil, and cilantro, feel free to play around with other additions. Though it will change the taste, if you have a favorite tender herb, chances are that it will work well. Eg: Sometimes I throw some fresh dill into the mix because it’s one I especially have a penchant towards.🙂 You could also forgo the extras and go full on pesto by using only basil. Whatever your preference is, just make sure your herbs are fresh as that’s where the flavor of this hummus is! If you don’t grow your own herbs, Trader Joe’s sells nice fresh herbs, or a summer farmers’ market would be ideal.
Blend the ingredients together for a few full minutes to make your hummus creamy, dreamy, and smooth. Picking off the chickpeas’ skins also helps with this as does using a high speed blender. Go get to making it, so you can get to eating it; this zippy Green Goddess Hummus will take the crown! 🙂
If you love hummus, check out these other flavors: Carrot Ginger Hummus and Sun-Dried Tomato Hummus
Did you know you can even make dessert hummus?! Try this Peanut Butter Cookie Dessert Hummus!
EASY GREEN GODDESS HUMMUS (V, GF, DF, VG, SD)
Yield: approximately 1½ cups
What You'll Need:
1 can chickpeas, drained and rinsed well (or 1½ cups cooked chickpeas)
1 tablespoon white vinegar or white wine vinegar
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons tahini
Packed ¾ cup basil leaves
Packed ¼ cup each: cilantro & parsley leaves (can include tender part of stem)
¼ cup roughly chopped chives or green onion (regular onion works in a pinch!)
2 large cloves garlic, cut in half
½ teaspoon each: salt & lemon pepper
How To Make it
1. Before adding the chickpeas to the bowl of a food processor or high speed blender, make sure most of the skins are removed; this ensures that your hummus will be as creamy as possible. Add all the remaining ingredients to the blender along with the chickpeas.
2. Process the ingredients for several minutes, until creamy and smooth, stopping to scrape down the sides of the blender once or twice. Adjust seasonings to taste, adding salt, pepper, and more vinegar and lemon juice based on your preferences.
3. Enjoy any way you love to eat hummus. Store the hummus in the fridge for up to a week.
NOTE: Feel free to add additional tender herbs, such as tarragon or dill, or vary the amounts based on what you have on hand; eg: using only the basil with ½ cup cilantro instead of cilantro and parsley.
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Abby
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