Recipes

Greatest Green Hummus Recipe (Freezer-Friendly)

If you’re looking for a stellar homemade green hummus recipe, then you’ve come to the right place! Come digin (dip in?) to some of the Greatest Green Hummus around. I know, such a modest name. Yet since we dubbed our basil pesto recipe “The Besto Pesto” years ago, we figured… why get off the gloat-boat now?

In all seriousness, this super green hummus recipe IS pretty great. It’s bursting with garlic and herb flavor, packed with vitamins and minerals from leafy greens, and loaded with protein thanks to our little chickpea buddies. It just might not get any healthier! Not to mention, homemade green hummus is crazy easy to make, and the leftovers can be frozen to enjoy later!

Green hummus pairs perfectly as a dip for veggies, pita bread, crackers, or even as a spread on sandwiches and wraps. I personally love pairing it with these homemade sourdough crackers. And when you’re tired of dipping or spreading? Add some apple cider vinegar to thin down the green hummus a bit, transforming it into a creamy salad dressing. 


INGREDIENTS 


  • 1 15-ounce can of chickpeas (aka garbanzo beans), drained and rinsed
  • 1/4 cup tahini (sesame seed butter)
  • 1/4 cup Italian parsley (or cilantro, depending on personal preference and availability)
  • 1 cup (packed) of raw leafy greens of choice. For example: arugula, kale, spinach, fava bean leaves, or even nasturtiums! We use whatever is available in the garden. During the summertime, I also like to include fresh basil. Remove any tough stems. 
  • 1/4 cup chopped chives or green onion
  • 1/4 cup fresh-squeezed lemon juice. Optional: reserve some of the peel to zest for topping/serving
  • 1 or 2 cloves of fresh garlic (peeled), depending on your personal garlic-lover status (here, we say the more the merrier!)
  • 1/4 cup olive oil, plus more for serving/topping (especially if freezing) The better quality of olive oil you use, the better the flavor will be!
  • 1/4 teaspoon cumin
  • 1/2 teaspoon of sea salt, or more to taste
  • A dash of black pepper
  • Possible splash of water, if needed to blend


We doubled the recipe, which is what is shown in the photos.


The ingredients used for making a green humus recipe are shown. A white ceramic bowl of garbanzo beans, a white ramekin of tahini, a white ramekin of olive oil take up the center of the image with chives, Italian parsley, garlic, salt, pepper, lemons. Lacinato kale, nasturtium leaves, and some Fava leaves are laid out around them.



INSTRUCTIONS


This is possibly the most simple recipe I’ve ever written. All you need to do is combine all of the above-listed ingredients in a food processor or high-powered blender (such as a Vitamix) and pulse/blend until combined.  The final result should be a smooth, creamy, and thick homemade hummus.


Quick tips: 

  • Because hummus can be quite thick, you may need to stop your blender or food processor a few times to stir it as you go. If you’re using a Vitamix, grab the tamper tool. 

  • Don’t add any water to your green hummus until you blend everything else first. Then, if it seems still seems too thick, slowly add just a tablespoon or two of water at a time, blend, and re-assess. 

  • Do a taste-test after mixing but before calling the green hummus “done”. Add more salt, pepper, or other seasonings if desired. 


Serve your lusciously-green hummus in a bowl with your favorite dip-able items. I like to add an extra drizzle of olive oil over the top, along with a pinch of diced chives. You could also add pine nuts, lemon zest, or even dried chickpeas! Green hummus is also excellent with a sprinkle of  “everything but the bagel seasoning” on top.

Store homemade hummus in an air-tight container in the refrigerator, and use within 5 to 7 days. Or, see the freezing tips below.


The green humus is shown in a blender after all of the ingredients have been added and blended together. The color is a vivid mint green with a smooth looking texture.
A bowl of the greatest green humus is shown after it has been garnished with chopped chives, "everything but the bagel" seasoning, and a drizzle of olive oil.  In the background, there is a plate full of vegetable crudite which contains slices of radish, celery, and romanesco broccoli florets.
A round radish slice is shown hovering above the bowl of humus, the radish slice has been dipped into the bowl of hummus and now contains a spoonful portion of green humus.



Tips for Freezing Hummus:

The issue with freezing hummus is that it can easily dry out. To solve that, simply add a thin layer of olive oil on top before freezing! Also be sure to use a container with an airtight lid. Once the it defrosts, the oil olive can easily be incorporated into the hummus itself. Of, if you prefer, you can drain it off the top.

We like to freeze our extra green humus in freezer-safe wide-mouth mason jars (like these 1/2 pint or these pint jars) rather than a classic hummus container that is more wide and shallow. Less surface area means less air exchange (and potential dry out), and also less oil that needs to be used to coat the surface.


A half pint jar is shown full of the greatest green humus recipe. Olive oil has been added to the top of the humus so it will float on top to protect it from drying out once it is frozen in this fashion.


Time to get dippin’!


I hope you love this super green hummus recipe as much as we do! Be sure to come back and let us know with a review. Please feel free to ask any questions, and spread the love by sharing this recipe.


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5 from 2 votes

Greatest Green Hummus Recipe

If you’re looking for a stellar homemade green hummus recipe, then you’ve come to the right place! Come dig in (dip in?) to some of the Greatest Green Hummus around. It is easy to make, and bursting with flavor, protein, and super green vitamins and minerals.
Prep Time25 mins
Course: Dressing, Party Food, Sauce, Side Dish, Snack
Keyword: Chickpea hummus, Green hummus, Hummus, Vegan, Vegan hummus

Ingredients

  • 1 15-ounce can Chickpeas (aka garbanzo beans), drained and rinsed
  • 1/4 cup Tahini (sesame seed butter)
  • 1/4 cup Italian parsley (sub with cilantro depending on preference)
  • 1 cup Super greens of choice (a packed cup of raw greens) such as kale, arugula, and/or spinach. Basil is welcome if available! Remove tough stems.
  • 1/4 cup Chives or green onion, chopped
  • 1/4 cup Lemon juice, fresh-squeezed (reserve zest for serving if desired)
  • 1/4 cup Olive oil, plus a drizzle for serving or freezing
  • 1-2 cloves Fresh garlic (peeled) – depending on your affinity for garlic
  • 1/4 tsp Cumin
  • 1/2 tsp Sea salt (or more, to taste)
  • Dash of black pepper
  • Possibly a small splash of water during blending

Instructions

  • Combine all of the above-listed ingredients in a food processor or high-powered blender (such as a Vitamix) and pulse/blend until combined. 
  • You may need to stop your blender or food processor a few times to stir it as you go. If you’re using a Vitamix, grab the tamper tool.
  • Don’t add any water to your green hummus until you blend everything else first. Then, if it seems still seems too thick, slowly add just a tablespoon or two of water at a time, blend, and re-assess.
  • Do a taste-test after mixing but before calling the green hummus “done”. Add more salt, pepper, or other seasonings if desired.
  • Serve your lusciously-green hummus in a bowl with your favorite dip-able items. I like to add an extra drizzle of olive oil over the top, along with a pinch of diced chives. You could also add pine nuts, lemon zest, or even dried chickpeas! It is also excellent with a sprinkle of  “everything but the bagel seasoning” on top.
  • Store in an air-tight container in the refrigerator, and use within 5-7 days.*

Notes

*Freezing hummus:
To prevent hummus from drying out, add a thin layer of olive oil on top before freezing! Also be sure to use a container with an airtight lid. Once the it defrosts, the oil olive can easily be incorporated into the hummus itself. Of, if you prefer, you can drain it off the top.
We like to freeze our extra green humus in freezer-safe wide-mouth mason jars (like 1/2 pint or pint jars) rather than a wide and shallow container. Less surface area means less air exchange (and potential dry out), and also less oil that needs to be used to coat the surface.



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