This is my first official post of 2019 and I wanted to start it off healthy and amazing!! We all know and love classic hummus. I am putting a little spin on this delicious classic. Green Goddess Hummus is smooth, creamy, and full of all different kinds of herbs! All those leafy herbs blended together are what gives it the green color (shocking I know). Did I mention it is super simple to make??
Step 1 to Green Goddess Hummus
Add Tahini and fresh lemon juice to a food processor and blend for about 2 minutes, scraping down the sides here and there.
Add olive oil, parsley, basil, green onions, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about a minute, again scraping down the sides here and there.
Add half a can of chickpeas to the mixture and blend for about another minute….do I need to repeat the last line again? You got it;)
Add the other half of the chickpeas and blend until smooth, about another minute.
If your hummus is too thick, add a little bit of water to loosen it up.
That gorgeous green color
That is all natural from the fresh parsley, basil and green onions! You can add fresh tarragon here too if you wish. Think of this as a creamy salad. Hmmmm ok that is weird.
Top the bowl of hummus with a drizzle of olive oil and black pepper.
Cut up fresh veggies, bread, pita chips, and dip away without the guilt!! Or put this on a sandwich for a whole new level of YUM.
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (about 1 lemon)
- 2 Tablespoons olive oil, plus more for drizzle
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 2 Tablespoons green onion, roughly chopped
- 1 large clove of garlic, roughly chopped
- 1/2 teaspoon salt
- 1, 15 oz can of chickpeas (aka garbanzo beans), drained and rinsed
- Combine tahini paste and fresh lemon juice to the food processor and blend for 2 minutes, scraping down the sides of the bowl here and there
- Add olive oil, parsley, basil, green onions, garlic and salt to the tahini mixture, blend for another minute, scraping down the sides of the bowl
- Add half of the chickpeas to the mixture, blend another minute
- Scrape down the bowl and add the remaining chickpeas, about another 1 1/2 minutes
- If your hummus is too thick, add a little bit of water to loosen it up and blend. Do this until you reach desired consistency
- Scrape hummus into a serving bowl, add a drizzle of olive oil and fresh cracked pepper. Feel free to chop and add additional herbs here for garnish
- Serve with cut veggies, bread, pita chips or serve on a sandwich!
- Store hummus in an airtight container and refrigerate up to 1 week
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