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.
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.
Tried this recipe?Let us know how it was!