Description
This Green Goddess Hummus is a vibrant, herb-filled twist on traditional hummus. Packed with fresh parsley, tarragon or basil, and chives, it offers a bright, flavorful, and creamy dip perfect for snacking, serving as an appetizer, or pairing with veggies and pita. Made quickly in a food processor, this recipe brings garden-fresh herbs together with classic hummus ingredients for a healthy and delicious dish.
Ingredients
Hummus Base
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon’s worth)
- 2 tablespoons olive oil, plus more for serving
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (15-ounce) can of chickpeas, drained and rinsed
Fresh Herbs
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon or basil
- 2 to 3 tablespoons roughly chopped fresh chives or green onion
Optional
- 1 to 2 tablespoons water (optional, for desired consistency)
- Extra olive oil and a sprinkling of chopped fresh herbs for garnish
Instructions
- Prepare tahini and lemon juice: Combine the tahini and fresh lemon juice in the bowl of your food processor or high-powered blender. Process for about 1 ½ minutes, scraping down the bowl as necessary to ensure the mixture is well blended and creamy.
- Add herbs, olive oil, and garlic: Add the olive oil, parsley, tarragon (or basil), chives, chopped garlic, and salt to the tahini-lemon mixture. Process again for about 1 minute, scraping down the bowl to evenly incorporate all ingredients.
- Incorporate chickpeas in batches: Add half of the drained chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and continue processing for another 1 to 2 minutes until the hummus is thick and smoothly blended.
- Adjust consistency: If the hummus is too thick, run the food processor while drizzling in 1 to 2 tablespoons of water until it reaches your desired creamy consistency.
- Serve and garnish: Transfer the hummus to a serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped fresh herbs for a fresh presentation.
- Store properly: Place any leftover hummus in an airtight container and refrigerate. It will keep fresh for up to one week.
Notes
- Use a smaller food processor for best results as it’s easier to achieve a creamy texture.
- Adjust salt and lemon juice to taste depending on your preference for tanginess and seasoning.
- Fresh herbs can be varied or combined according to your favorite flavors—tarragon, basil, parsley, and chives all work beautifully.
- Adding water gradually helps control the final texture without thinning the flavor.
- This hummus is great as a dip, spread for sandwiches, or a flavorful addition to grain bowls.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
