Easy, creamy, snack-able, and full of fiber and protein — what’s not to love about hummus? We’ve made spicy, golden and beet versions and now: a bright and herbal one green goddess Hummus with fresh basil, parsley, and lemon!
It’s perfect and essential for everything from sandwiches to snack platters 10 minutes And 9 ingredients! Let us show you how it’s done!
The origin of hummus
Like many foods, the exact origins of hummus are disputed. However, it is believed that the first recipes appeared in 13th century cookbooks (source). hummus An Arabic word that simply means “chickpea”. And chickpeas have been grown in the Middle East and India for thousands of years.
Hummus b tahini (often referred to simply as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It is a common dish in Turkish, Lebanese, Syrian and Egyptian cuisine, among others. And it has gained popularity all over the world. Our Green Goddess version keeps the traditional ingredients and adds herbs for fresh, zesty flavor!
How to Make Green Goddess Hummus
First, we need green goddess hummus…green! After some trial and error, we determined that mixing fresh herbs with other liquid ingredients (lemon juice, olive oil, and water) was the best method. So lively!
When we blend our herbs, the chickpeas and garlic take a trip to the spa (aka the microwave…or a saucepan!) to soften and remove some of the sharp garlic flavor. Then we add them to the blender with tahini for classic richness. Finally, salt joins the blender party for obvious reasons (deliciousness!)
Finally! Thick, creamy and oh-so herby hummus is ready. Yes.
But who gets the crackers?!
We hope you love this Green Goddess Hummus! This is:
Creamy
Herbie
garlicky
lively
Fast and easy
And so snack-worthy!
It’s a versatile dip and perfect for everything from vegetables to crackers, flatbreads (garlic herb or gluten-free) and sandwiches.
More homemade hummus recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 8 (~1/4 cup serving)
Prevent your screen from going dark
- 1 (15-oz.) can chickpeas (not extracted)
- 2 large cloves Garlic, peeled
- 1 to follow stealthily Green onions, trimmed and roughly chopped
- 1/4 Cups are loosely packed Fresh basil leaves (roughly cut before measuring)
- 1/2 Cup tightly packed Fresh parsley (roughly cut before measuring)
- 3 table spoon lemon juice (yield of 1 large lemon ~ 3 tbsp juice)
- 3 table spoon Extra virgin olive oil
- 1/4 the cup the water
- 1/3 the cup tahini (Find our tahini review here)
- 3/4 teaspoon Sea salt
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Microwave the drained chickpeas and whole cloves of garlic in a medium-sized heatproof mixing bowl for 4-5 minutes (there should be 2 inches of space at the top so it doesn’t spill). Alternatively, bring a small saucepan to a boil, then simmer for 4-5 minutes.
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While chickpeas are microwaved/simmering, add green onion, basil, parsley, lemon juice, olive oil and water to a high-speed blender. Blend until the herbs break down and you have a vibrant green mixture.
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Drain the chickpeas and garlic and add to the blender along with the tahini and salt. Process until smooth and creamy, scraping down the sides as needed. Add more water or oil as needed to blend.
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Taste and adjust seasoning as needed, adding more lemon juice for brightness, olive oil for creaminess, or salt for overall balance.
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This hummus is delicious dressed with chili oil or chili crunch and served with veggies, crackers and/or flatbread or gluten-free flatbread. It’s also delicious on sandwiches! Refrigerate leftovers for up to 4-5 days.
*Nutrition information is a rough estimate calculated without optional ingredients.
Worship: 1 (quarter cup) serving Calories: 153 Sugars: 10.4 g Protein: 4.2 g Fat: 11.3 g Saturated Fat: 1.5 g Polyunsaturated Fats: 3.2 g Monounsaturated fats: 5.9 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 302 mg Potassium: 98 mg Fiber: 3.2 g Sugar: 1.8 g Vitamin A: 38 IU Vitamin C: 4.5 mg Calcium: 63 mg Iron: 1.4 mg