Easy green hummus? Oh yeah! This vibrant green goddess hummus is herbaceous, creamy and simply delicious! It comes together quickly and makes for a satisfying snack you can feel good about!
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, LOL. 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.
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 are no anchovies in this green hummus, it’s 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.
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!
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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
- 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.
More Delicious Bean Dips
Hope you love this green goddess dip as much as we do!
If you make this green hummus recipe, be sure to leave a comment below. Love to know how you enjoyed it!
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Green Goddess Hummus
Ingredients
- 19 ounce can of unsalted (or no salt added) chickpeas , rinsed and drained (about 2 cups or a 540 millilitre can)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 clove garlic
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 to 6 tablespoons cold water (Use more for a looser or thinner consistency).
- 1 cup baby arugula
- 1 cup baby spinach
- ½ cup fresh parsley , roughly chopped (leaves only)
- ¼ cup fresh chives , roughly chopped
- 2 tablespoons fresh tarragon , roughly chopped (leaves only)
- Lemon olive oil (or regular olive oil, garnish (optional))
- Fresh herbs (garnish, 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 food processor. Cover and process about 1 minute. Once stopped, scrape sides of processor.
- Add salt, pepper, garlic, tahini, lemon juice and olive oil. Process again for another 3 minutes, stopping to scrape sides of processor, as necessary.
- 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.
- Pour into serving dish and garnish with lemon olive oil (or regular olive oil) and more fresh herbs, if desired. 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 to scrape sides of blender, as necessary.Note: If you like, you can reserve some chickpeas for garnish.
- With machine going, slowly add more water (a tablespoon at a time), if necessary, and blend until you've reached your desired consistency.
- Pour into serving dish and garnish with lemon olive oil (or regular olive oil) and more fresh herbs, if desired. 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 for a pretty garnish too.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
