green hummus

Green hummus is creamy, delicious, and packed with herbs and veggies. It&#x27;s a popular hummus recipe variation that&#x27;s tasty as a snack or spread on a wrap.

Green Goddess Hummus

chickpeas

chickpea liquid (or more, as needed)

tahini

olive oil

spinach (moderately packed)

parsley

lemons (juiced)

green onion (roughly chopped)

garlic

cumin

salt

olive oil, chopped herbs, chopped walnuts and sesame seeds

Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.

Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.

Add the hummus to a serving plate and garnish with olive oil, chopped herbs, chopped walnuts and sesame seeds.

https://content.jwplatform.com/videos/Ejyfk4Rd.mp4

Green goddess hummus is creamy, flavorful, and packed with fresh herbs and veggies. It's a spin on my classic hummus recipe, but adds several greens in the form of spinach, parsley, and green onion.

Green Hummus

This Creamy White Bean Dip is light, tasty, &amp; packed with flavor from spring herbs &amp; tahini. You’ll only need 5 ingredients to make this oil-free recipe!

Creamy White Bean Dip with Spring Herbs

parsley, thick stems discarded

(8 grams) chives,

(4 grams) loosely packed mint leaves

lemon (3

15.5-ounce

(140 g) high-quality, runny tahini (I recommend this one)

– 1 cup (175-235 ml) ice-cold water*

Herbs

Prepare your ice water, if you haven&#8217;t already (see note). Add the parsley, chives, mint, garlic, lemon juice, and salt to a food processor with the S-blade attached. Process for 45-60 seconds, until the herbs are roughly chopped. Stop every 15-20 seconds to scrape down the sides of the machine with a spatula.

Beans

Add the drained beans to the food processor and process until they are mostly broken down, 30 to 45 seconds.

Blend

Pour the tahini over the beans, then seal the food processor and begin to run. Slowly stream the ice water into the food processor while it is running, then continue to blend for 5 minutes, continuously. Use 3/4 cup of water for a thicker spread, and 1 cup of water for a smooth, creamy dip.

Serve

taste the dip and add any salt to taste, if necessary. Use a spatula to transfer the dip to a serving bowl and top with additional fresh herbs and/or olive oil, if desired. Or, store in an airtight container in the fridge for up to one week; note that the dip will thicken once refrigerated.

Great dip!  I didn't have fresh parsley so I used the mint and 1/2 bunch of cilantro which worked out surprisingly well! The reason I didn't give this 5 stars is because I added 1/2 cup of ice water right off the bat and it came out so thin for us! I measured all ingredients and the only variable was the official size of a "bunch" but I think even adding more cilantro wouldn't have thickened this up.  I will make this again with the listed ingredients, but slowly add my ice cold water a little at a time.  Using 1/2 c. water for us made a very runny dressing right off the bat.  Tastes great!!  But I thought there was some magic with the processing for 5  minutes that would make this thicken up, which is what we were going for.

Top 2 green hummus recipes from across the web

The most viewed green hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Green Goddess Hummus

Creamy White Bean Dip with Spring H...

Top 2 green hummus recipes from across the web

The most viewed green hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Goddess Hummus

Creamy White Bean Dip with Spring H...

The most viewed green hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine