Green Goddess Hummus

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Here she is. The most green and fresh homemade hummus I have actually ever fulfilled. My requirement for terrific hummus has actually increased for many years and reached a brand-new height in Israel last fall, naturally. This one is a winner.

I obtained the fresh herbs from timeless green goddess dressing, and whipped them into the hummus for a marvelously green and tasty hummus.

tahini, lemon juice and herbs

I absolutely questioned my green goddess principle while I was tossing costly packages of fresh tarragon and chives into my cart at the supermarket, however this hummus showed its worth. That stated, do not hesitate to hold back on this hummus till your herb garden remains in full speed, or alter the herbs to cut expenses.

I enjoy this hummus a lot that it was among the couple of blog site dishes that made it into my cookbook!

how to make green goddess hummus

hummus blending stages

Products utilized in this dish.

Cuisinart 7-cup food mill
Citrus juicer
▸ For more of my preferred cooking tools, store my healthy kitchen area!

green goddess hummus recipe

Green Goddess Hummus

  • Author: Cookie and Kate
  • Preparation Time: 3 minutes
  • Prepare Time: 5 minutes
  • Overall Time: 8 minutes
  • Yield: 1 3/4 cup 1 x
  • Classification: Appetiser
  • Food: Lebanese

4.9 from 33 evaluations

This scrumptious green hummus dish is seasoned with fresh herbs! Usage timeless green goddess dressing herbs like me or alter it up with other fresh, leafy herbs. (You’ll wish to utilize 1 cup or less fresh herbs, to taste.) Dish yields about 1 3/4 cup hummus.

Active Ingredients

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice (about 1 big lemon’s worth)
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 cup approximately sliced, loosely jam-packed fresh parsley
  • 1/4 cup approximately sliced, loosely jam-packed fresh tarragon or basil
  • 2 to 3 tablespoons approximately sliced fresh chives or green onion
  • 1 big garlic clove, approximately sliced
  • 1/2 teaspoon salt, more to taste
  • One (15-ounce) can of chickpeas, likewise called garbanzo beans, drained pipes and washed
  • 1 to 2 tablespoons water, optional
  • Garnish with additional olive oil and a scattering of sliced fresh herbs


  1. Integrate the tahini and lemon juice in the bowl of your food mill (a smaller sized food mill will be much better fit to the task) or high-powered mixer (i.e. Vitamix or Blendtec). Process for about 1 1/2 minutes, stopping briefly to scrape down the bowl of your processor as needed.
  2. Include the olive oil, parsley, tarragon, chives, sliced garlic and salt to the whipped tahini and lemon juice mix. Process for about 1 minute, stopping briefly to scrape down the bowl as needed.
  3. Include half of the chickpeas to the food mill and procedure for 1 minute. Scrape down the bowl, then include the staying chickpeas and procedure for till the hummus is thick and rather smooth, about 1 to 2 minutes more.
  4. If your hummus is too thick or hasn’t yet mixed into velvety oblivion, run the food mill while sprinkling in 1 to 2 tablespoons water, till it reaches your wanted consistency.
  5. Scrape the hummus into a little serving bowl. Drizzle about a tablespoon of olive oil on the top and spray with extra sliced herbs.
  6. Shop hummus in an airtight container and cool for as much as one week.


Hummus method adjusted from Influenced Taste. Green goddess herb mix adjusted from Just Dishes.

▸ Nutrition Details

The info revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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