Easy green hummus? Oh yeah! This vibrant green goddess hummus is herbaceous, creamy and simply delicious! It comes together quickly and is such a satisfying snack.

Close-up of a bowl of green goddess hummus garnished with herbs, oil and chive flowers.

Hi friends!

If you remember a little while back, I shared a classic hummus recipe.

Today, we’re gonna take that classic hummus and amp it up a notch or two with a flavoured hummus.

In the summer months, our herb garden is overflowing with fresh herbs. I mean, seriously, we have a lot, especially mint and tarragon.

It’s kinda gets a little out of control. Actually, I really love it because who doesn’t love going into their garden and cutting some fresh herbs?

This goddess dip or, more specifically, green goddess hummus is loaded with freshness and would go over well as a mid-afternoon snack, for game day, or easy to grab after the workday when the hunger bug strikes. It’s essentially a herb hummus because there’s so many delicious, flavourful herbs packed in there. Yum!

Enjoy this hummus as a spread! It’s delicious on a veggie sandwich.

What Is Green Goddess Anyway?

Green goddess is typically found as a dressing and contains a mayo base, along with lots of fresh herbs, anchovy and lemon.

Today, though, I’m not sharing a dressing. Rather, it’s a green goddess inspired dip that you’re gonna wanna dip all sorts of veggies in. Oh, and there are no anchovies in this green hummus, it’s vegan!

What Does It Taste Like?

One word: herbaceous!

If you’re a fan of fresh herbs, then this green dip is for you!

It’s perfectly balanced with fresh notes from plenty of herbs, a little zing from lemon juice and creamy dreamy from those blitzed up chickpeas and tahini.

Ingredients

You’ll want a base of my classic hummus recipe along with:

Parsley
Tarragon
Chives
Baby arugula
Baby spinach

How To Make Green Hummus

Whip up my classic hummus recipe in a food processor.

Next, add all the beautiful green herbs and veggies and process! It’s so vibrant!

Once done, you can transfer to a serving dish and garnish this tasty green goddess hummus as you like. Easy, right?

Full details are in the recipe card below.

How To Enjoy

Serve this green goddess hummus with any of the following:

Veggie sticks, like carrot, bell pepper, broccoli, cauliflower and zucchini
Tortilla chips
Naan
Use as a spread for a sandwich or wrap instead of mayo

Tips for Making This Recipe

If you have only arugula (and no spinach), for example, simply use arugula. I wouldn’t, however, use more tarragon (unless you really really enjoy it), because if you do use too much it will impart a really strong flavour.
If you happen to have lemon olive oil on hand, it’s lovely drizzled on top of the green hummus.
Chive flowers were used as a garnish for this green goddess hummus (because they were growing in our garden), but that’s totally optional! Though, if you do have edible flowers, they would certainly make a pretty garnish too.

Bowl of green goddess hummus garnished with herbs, oil and chive flowers.

More Delicious Bean Dips

If you make this green goddess hummus recipe, be sure to leave a comment below. Love to know how you enjoyed it!

Green Goddess Hummus (Herb Hummus)

Dawn | Girl Heart Food

Easy green hummus? Oh yeah! This vibrant green goddess hummus is herbaceous, creamy and simply delicious! It comes together quickly and is such a satisfying snack.

Print Recipe Save Recipe

Prep Time 22

Total Time 22

Course Appetizer, Snack

Servings 8 servings

Ingredients

1 (19-ounce) can no salt added chickpeas, rinsed and drained
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 clove garlic
3 tablespoons tahini
3 tablespoons lemon juice
2 tablespoons olive oil
3 to 6 tablespoons cold water, depending on the consistency you want
1 cup baby arugula
1 cup baby spinach
½ cup roughly chopped fresh parsley leaves, plus more to taste for optional garnish
¼ cup roughly chopped fresh chives, plus more to taste for optional garnish
2 tablespoons roughly chopped fresh tarragon leaves, plus more to taste for optional garnish
Lemon olive oil or olive oil, garnish to taste (optional)
Fresh herbs, garnish to taste (optional)

Instructions

Instructions for Making Hummus In Food Processor

Remove the outer skin of chickpeas (pinch the chickpea between your fingers and it should easily slide off). Discard the skins. Removal is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you are pinched for time.
Place chickpeas in a food processor. Process for about 1 minute. Once stopped, scrape the sides of the processor with a rubber spatula.
Add salt, black pepper, garlic, tahini, lemon juice and olive oil. Process again for another 3 minutes, stopping as necessary to scrape the sides of the processor.
With processor going, drizzle in water (start with 3 tablespoons) and process for about 3 minutes.
Stop processor, scrape sides and add arugula, spinach, parsley, chives and tarragon. Process again for about 2 minutes until smooth and combined.
When everything is smooth, creamy and combined, taste for seasoning and blend in a little more if you like. Also, if you want a looser or thinner consistency, blend in a little more water.
Transfer hummus to a serving dish and garnish (if desired) with lemon olive oil (or regular olive oil) and more fresh herbs. Serve and enjoy!
Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

Instructions for Making Hummus in Blender

Remove and discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
Place all ingredients in a high-powered blender (starting with about 3 tablespoons of water) and blend, stopping as necessary to scrape the sides of the blender with a rubber spatula.
Note: If you like, you can reserve some chickpeas for garnish.
With the blender going, slowly add more water (a tablespoon at a time), if necessary, and blend until you've reached your desired consistency.
Transfer hummus to a serving dish and garnish (if desired) with lemon olive oil (or regular olive oil) and more fresh herbs. Serve and enjoy!
Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

Notes

Chive flowers were used as a garnish here (because they were growing in our garden), but that’s totally optional! Though, if you do have edible flowers, they would certainly make a pretty garnish too.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword chickpea dip, green goddess dip, herb hummus

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

What Is Green Goddess Anyway?

What Does It Taste Like?

Ingredients

How To Make Green Hummus

How To Enjoy

Tips for Making This Recipe

More Delicious Bean Dips

Green Goddess Hummus (Herb Hummus)

Ingredients

Instructions

Instructions for Making Hummus In Food Processor

Instructions for Making Hummus in Blender

Notes

Tried this recipe?

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