Goddess Hummus, Green Style

I 💚 all things green goddess.

Not only is it fresh and well-seasoned, herbaceous and green, but it’s also a great way to use up some of the herbs growing in my garden. And this green goddess hummus is pretty simple to throw together. For this dish you can use a food processor or high-powered blender. Basically, only throw everything into it and pulse, thinning out with a little reserved chickpea liquid (or water) until smooth and creamy.

I like to serve this on a shallow plate, making swoops with the back of a spoon. Then drizzle a little more olive oil over top, sprinkle with some everything seasoning and any leftover herbs I have on my cutting board.

You can serve this with cut veggies and/or toasted naan or pita wedges, but at the end of this post I’ve made a short list of other ways to use this hummus. Or any hummus for that matter.

To Make Green Goddess Hummus Gather:

• basil – For distinct fresh herbaceous flavor.
• cilantro – Lends fresh, citrusy (and to some a soapy) flavor.
• parsley – Adds bright and herbaceous flavor.
• chives – Adds fresh onion flavor with subtle garlic flavor.
• green onion – For a mild yet bright onion flavor.
• garlic – 1 to 2 cloves depending on your love for garlic. Garlic adds savory punchy flavor.
• lemon juice – Adds acidity and will enhance the flavors in the salad.
• extra virgin olive oil – Lends richness and flavor.
• spinach – Adds vitamins, minerals and is mild, slightly sweet and refreshing.
• chickpeas (garbanzo beans) – Reserve 1/3 cup of the chickpea liquid to help thin out the hummus as needed.
• green peas – A good source of vitamins, minerals and plant based protein.
• avocado – Adds richness and creaminess. I use 1 small avocado or about 2 ounces.
• tahini – A Middle Eastern condiment made of toasted and ground sesame seeds.
• cumin – Lends earthiness and warmth, with an edge of citrus.
• kosher salt – Enhances the flavors of this dip.

In your high-powered blender, measure and add in 1/4 cup each (loosely packed) fresh basil, cilantro and parsley. Add in 1 chopped green onion, 2 tablespoons snipped chives and 1 to 2 cloves smashed and peeled fresh garlic.

Squeeze in the juice of 2 lemons.

And then pour in 2 tablespoons olive oil.

Add in 1 (15 ounce – reserving the liquids!!) can of rinsed and drained chickpeas and 1 cup green peas.

Add 1 cup spinach, 1 small avocado, 1/3 cup tahini, 3/4 teaspoon ground cumin and 3/4 teaspoon kosher salt.

Secure the lid but remove the hole and insert the blenders tamper. This helps push the ingredients into the blades safely, which helps get everything nicely blended. Taste and add more salt if desired.

Add splashes of reserved chickpea liquid (or water) until it blends smoothly and is thick and creamy.

Transfer to a shallow dish, drizzle with olive oil. I like to top it with everything seasoning and any leftover herbs on my cutting board.

• You can serve it as a dip with cut veggies or toasted pita or naan shards.
• Use it as a base for a 7-layer hummus dip.
• As a spread on sandwiches, burgers or in wraps.
• Add it to salads or grain bowls when you want a touch of creaminess.
• Mix into salad dressings.

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Enjoy! And if you give this Green Goddess Hummus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!