Easy peasy green hummus? Oh yeah! This vibrant green goddess hummus is herbaceous, creamy and straight up delicious! It comes together quickly and makes for a satisfying snack you can feel good about!
If you remember a little while back, I shared a classic hummus recipe with you guys.
Today, we’re gonna take that classic hummus and amp it up a notch or two with a flavoured hummus – this epic green goddess dip or (more specifically) green goddess 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 outta control, lol. Actually, I really love it because who doesn’t love going in their garden and cutting some fresh herbs?
This flavoured hummus is loaded with freshness and would go over well as a mid afternoon snack or as part of game day…or easy to grab after the work day when the hunger bug strikes 😉
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 healthier green goddess dip that you’re gonna wanna dip all sorts of veggies in…oh, and there’s no anchovies in this green hummus…strictly plant based!
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.
You’ll want a base of my classic hummus recipe along with –
- Baby arugula
- Baby spinach
When making this green hummus, I actually swapped the water in my basic hummus recipe for veggie broth to really amp up the veggie flavour, but you can use plain ol’ water if you like.
Instead of store-bought, try my homemade veggie broth!
How to Make Green Hummus
Whip up my classic hummus recipe (using veggie broth instead of water)…
Next, add all the beautiful green herbs and veggies and blend! This is the vibrant end result…
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How to Enjoy
Serve this healthy dip with any of the following –
- Veggie sticks, like carrot, bell pepper, broccoli, cauliflower and zucchini
- Your favourite tortilla chips
- Naan (or these baked naan chips from Food & Wine)
- Use as a spread for a sandwich or wrap instead of mayo
More Helpful Tips & Variations
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 makes for a lovely drizzle on top of the green hummus.
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 for a pretty garnish too.
Enjoy within 3 to 4 days.
More Bean Dips You May Enjoy
- Mediterranean White Bean Dip – This flavour packed white bean dip is garlicky delicious and topped with plenty of Mediterranean flavours, like olives, pepper and sun-dried tomatoes.
- Black Bean Dip – this healthy dip comes together in about 10 minutes and has a lovely smoky heat from chipotle.
Hope you love this green goddess dip as much as we do!
Until next time, take care and chit chat again soon,
Make this green hummus recipe? That’s awesome! Love it if you left a comment an rating below. Many thanks!
Green Goddess Hummus
- 19 ounces canned chickpeas , rinsed and drained (about 2 cups or a 540 millilitre can)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 clove garlic
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 tablespoons cold unsalted vegetable broth (or cold water. Use more for a looser consistency).
- 1 cup baby arugula
- 1 cup baby spinach
- 1/2 cup fresh parsley , roughly chopped (leaves only)
- 1/4 cup fresh chives , roughly chopped
- 2 tablespoons fresh tarragon , roughly chopped (leaves only)
- lemon olive oil (or regular olive oil, garnish (optional))
- more fresh herbs for garnish (garnish, optional)
- Remove 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 food processor. Cover and blend about 1 minute. Once stopped, scrape sides of processor.
- Add salt, pepper, garlic, tahini, lemon juice and olive oil. Blend again for another 3 minutes, stopping to scrape sides of processor, as necessary.
- With processor going, drizzle in broth (or water) and blend about 3 minutes.
- Stop processor, scrape sides and add arugula, spinach, parsley, chives and tarragon. Blend 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 consistency, blend in a little more broth or water.
- Pour into serving dish and garnish with lemon olive oil (or regular olive oil) and more fresh herbs. Serves about 6 to 8. Enjoy!
- 19 ounce cans of chickpeas are popular, but chickpeas can also be found in 15 ounce cans (or about 1.5 cups worth of chickpeas). If you opt for the smaller can, just start with a little less broth or water (about 2 tablespoons) and add more, if you like. The difference in can size won’t make a huge difference in the quantity you yield or anything.
- 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 makes for a lovely drizzle on top of the green hummus.
- 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 for a pretty garnish too.
- Enjoy within 3 to 4 days.
- Nutritional information is based on 8 servings.