Green Goddess Hummus

5 from 10 votes

A bright fresh, healthy spread that's fabulous with crackers, chips, veggies, as a sandwich spread, on pita and so much more! This Green Goddess Hummus is about to become your next obsession!

Prep Time20

Cook Time8

Cooling time15

Total Time43

Course: Appetizer

Cuisine: American, Middle Eastern

Keyword: Fresh Herb Hummus, Green Goddess Hummus

Servings: servings

Calories: 23kcal

Author: Chris Scheuer

Ingredients

For the hummus:

1 15-ounce can chickpeas also called garbanzo beans, undrained
3 medium cloves garlic peeled
1 medium jalapeño seeds and ribs removed, roughly chopped
1 cup fresh basil leaves tightly packed
½ cup fresh cilantro leaves and tender stems tightly packed
¼ cup fresh parsley leaves tightly packed
2 tablespoons fresh chives roughly chopped
3 tablespoons fresh lemon juice (1 juicy lemon will yield 3 tablespoons)
2 tablespoons neutral flavored oil not olive oil
¼ cup ice water more when blending
½ teaspoons kosher salt I use Morton
3 tablespoons tahini

For serving:

extra virgin olive oil for drizzling
fresh ground black pepper

US Customary - Metric

Instructions

For the prep:

Combine undrained chickpeas and peeled, whole garlic cloves in a medium microwave-safe bowl or measuring cup. Microwave on high power for 6-7 minutes until garlic and chickpeas are soft. Drain then set aside to cool for 15 minutes.

For the hummus:

After the chickpeas have cooled, combine the jalapeño, basil, cilantro, parsley, chives, mint, (if using), lemon juice, oil and water in the bowl of a food processor or high-powered blender. Blend on high power for 1-2 minutes until very smooth. If you have to add a bit more ice water to get things going, it’s fine.
Add the tahini, cooled chickpeas and ½ teaspoon kosher salt. Blend again for 2-3 minutes, adding extra ice water, as needed, in 1 tablespoon increments until a thick, smooth, creamy texture is achieved.
Taste and add more salt or lemon juice.

For serving and storage:

Serve drizzled with extra virgin olive oil and fresh ground black pepper.
Store in an airtight container in the refrigerator. Keeps well for 3-4 days.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition