I reach for this hummus recipe when the snack tray looks a little quiet. Fresh herbs wake the bowl. Chickpeas lend body. Tahini brings that nutty depth. Lemon lifts the whole thing and keeps every bite bright. We swirl it smooth, we swipe with a carrot, and life feels easier. We call it a green goddess recipe for a reason. The color pops. The flavor sings. It sits next to a green goddess salad recipe and holds its own. Want the best hummus recipe at home without a long list or stress. You got it. I like a vegan hummus recipe that stays creamy and light. This one does that. Feel free to try a carrot hummus recipe riff if you love a sweet earthy note. Or lean into a lemon hummus recipe mood when you crave extra zip. We blend warm chickpeas with tahini, garlic, parsley, basil, and a squeeze of lemon. Olive oil softens the edges. Salt brings it together. Spoon it into a shallow bowl. Make a small well. Add a gloss of chili oil or a drizzle of olive oil. Pile up crisp veggies, torn flatbread, or crackers. Then we scoop, we chat, and we go back for more.
Table of Contents
- 1 Key Takeaways
- 2 Easy Green Goddess Hummus Recipe
- 3 Ingredients for Green Goddess Hummus
- 4 How to Make Green Goddess Hummus
- 5 Tips for Making Green Goddess Hummus
- 6 Making Green Goddess Hummus Ahead of Time
- 7 Storing Leftover Green Goddess Hummus
- 8 Try these Dip recipes next
- 9 Green Goddess Hummus
- 10 Nutrition
1 Key Takeaways
This creamy dip wins on speed and taste. We blitz warm chickpeas with tahini and lemon. Fresh basil and parsley bring color and lift.
We keep the texture soft and smooth. A splash of water helps the blades. A drizzle of olive oil rounds the edges. Salt locks the flavor.
Serve with crisp veggies and warm flatbread. The bowl plays nice at parties and quiet nights. Elena on Elena Cooks shares this from our home kitchen at https://www.elenacooks.com.
2 Easy Green Goddess Hummus Recipe
I reach for this hummus recipe when snack time sneaks up. This hummus recipe blends fast in one jar. We scoop and smile before the kettle sings.
Green herbs wake the mellow chickpeas. Lemon keeps the bite bright. Tahini adds body and a clean nutty note. The mix tastes fresh and light.
On Elena Cooks I test it with friends. We swipe with carrots and pita. No fuss and no stress. Visit our home on the web at https://www.elenacooks.com for more ideas.
3 Ingredients for Green Goddess Hummus
Chickpeas Tender canned chickpeas give a soft base and a mild taste that lets the herbs shine.
Tahini Smooth sesame paste adds richness and helps the blend turn creamy without dairy.
Lemon juice Fresh juice brightens the mix and cuts through the tahini for clear flavor.
Fresh parsley A big handful adds green color and a clean grassy note that tastes lively.
Fresh basil Leaves bring a sweet herbal lift that pairs well with parsley and lemon.
Garlic Warmed cloves taste gentle and keep the dip friendly for everyone.
Green onion A small amount gives a soft bite without sharp heat.
Extra virgin olive oil A little in the blender and a little on top for a glossy finish.
Water Add by the spoon to help the blades spin and to reach a silky scoopable texture.
Sea salt Pinches bring all parts together and make the herbs pop.
Chili oil optional A light drizzle adds warmth and color if you enjoy heat.
Dippers Carrots cucumbers crisp lettuce and warm flatbread make every bite fun.
4 How to Make Green Goddess Hummus
Step 1 Warm the chickpeas Heat the can with its liquid and the garlic in a safe bowl until hot. Warm beans blend smoother and taste softer.
Step 2 Build the green base Blend parsley basil lemon juice olive oil and a splash of water. You want a bright green puree with no big bits.
Step 3 Blend to creamy Drain beans and garlic. Add them with tahini and salt. Blend slow then fast. Scrape and blend again until very smooth.
Step 4 Adjust Taste the hummus. Add lemon for lift water for flow or salt for balance. Keep the mix thick yet easy to scoop.
Step 5 Serve Spoon into a shallow bowl. Swirl the top. Add olive oil or chili oil. Set out veggies and bread and enjoy.
5 Tips for Making Green Goddess Hummus
Peel the skins if you want extra smooth texture. Rub the warm beans between clean hands. The skins slip off fast.
Use ice water for a plush finish. Blend in small splashes until the dip holds a soft peak on the spoon.
Make it yours. Add a pinch of cumin for warmth or more lemon for zip. For a creamy chickpea dip feel add one more spoon of tahini.
6 Making Green Goddess Hummus Ahead of Time
I make a batch on Sunday and we snack well all week. The flavor blooms by day two and the color stays bright.
Store the hummus in a covered glass jar. Press a small sheet of parchment on the surface to limit air. Stir before serving.
For a homemade hummus party plan keep chopped veggies in cold water. Pat dry then plate with the dip right before guests arrive.
7 Storing Leftover Green Goddess Hummus
Keep leftovers in the fridge for up to five days. A thin layer of olive oil on top helps hold freshness.
If the dip firms up stir in a spoon of cold water. The texture softens and the gloss returns.
For longer storage freeze in small portions. Thaw in the fridge then whip with a fork for an easy blender hummus texture without another blend.
8 Try these Dip recipes next
9 Green Goddess Hummus
Green Goddess Hummus Recipe with Fresh Herbs
Ingredients
- 1 can chickpeas about 15 ounces not drained
- 2 large garlic cloves peeled
- 1 green onion trimmed and roughly chopped
- 1 quarter cup loosely packed fresh basil leaves roughly chopped
- 1 half cup tightly packed fresh parsley roughly chopped
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 quarter cup water
- 1 third cup tahini
- 3 quarter teaspoon sea salt
- Chili oil or chili crisp for serving optional
- Sliced veggies crackers or flatbread for serving
Instructions
- Warm the undrained chickpeas with the whole garlic cloves in a heatproof bowl in the microwave for about 4 to 5 minutes with space at the top so it does not spill. You can simmer them in a small saucepan for the same time.
- Blend the green onion basil parsley lemon juice olive oil and water in a high speed blender until the herbs break down and you have a bright green base.
- Drain the chickpeas and garlic. Add them to the blender with the tahini and the salt. Blend until very smooth and creamy. Scrape down the sides as needed. Add a splash of water or oil if the blades need help.
- Taste and adjust with more lemon for brightness olive oil for richness or salt for balance.
- Spoon into a bowl. Add a drizzle of chili oil if you like heat. Serve with crisp veggies crackers and warm flatbread. Store leftovers in the fridge for up to 5 days.
10 Nutrition
Serving size one quarter cup. Calories about one hundred fifty. Carbs about ten grams. Protein about four grams. Fat about eleven grams. Fiber about three grams. Sodium varies by salt and tahini brand.
Good with veggie sticks for a light lunch. Works as a spread in wraps and grain bowls. Friendly for plant based eaters.
This tahini chickpea spread brings steady energy. The herbs add small amounts of vitamin K and C. Simple food can still feel special.
Leave a Comment