Green Goddess Hummus
Healthy hummus recipe with herbs! Use classic green goddess dressing herbs like me or change it up. Learn the trick to making creamy homemade hummus, too!
Updated by Kathryne Taylor on August 29, 2024
Here she is. The most green and fresh homemade hummus I’ve ever met. My standard for great hummus has risen over the years and reached a new height in Israel last fall, naturally. This one is a winner.
I borrowed the fresh herbs from classic green goddess dressing, and whipped them into the hummus for a spectacularly green and flavorful hummus.
I definitely questioned my green goddess concept while I was tossing expensive packets of fresh tarragon and chives into my cart at the grocery store, but this hummus proved its worth. That said, feel free to hold off on this hummus until your herb garden is in full swing, or change up the herbs to cut costs.
I love this hummus so much that it was one of the few blog recipes that made it into my cookbook!
Cuisinart 7-cup food processor
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Green Goddess Hummus
This delicious green hummus recipe is flavored with fresh herbs! Use classic green goddess dressing herbs like me or change it up with other fresh, leafy herbs. (You’ll want to use 1 cup or less fresh herbs, to taste.) Recipe yields about 1 ¾ cup hummus.
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon’s worth)
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon or basil
- 2 to 3 tablespoons roughly chopped fresh chives or green onion
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
Instructions
- Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
- Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
- Store hummus in an airtight container and refrigerate for up to one week.
Notes
Hummus technique adapted from Inspired Taste. Green goddess herb mix adapted from Simply Recipes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Soooo good! Finally a hummus recipe that I actually looking forward to eat! I have not found a hummus recipe that suit me until I stumbled upon this one! Thank you Kate
Help! My green goddess humus was not even close to the lovely shade of green that yours was! I used parsley, basil and green onion. It turned out to be a very bland color. Any ideas what I may have done wrong?
I’m sorry to hear that! Sometimes herbs can vary or possibly added more other ingredients. Did you enjoy the taste?
I used to be able to print your recipes with no problem. Now having lots of issues. Did you change something?
Hi Kristi, I’m sorry you are having issue. What issues have you been having? The plug-in did update, which may be causing some of the hiccups.
It’s delicious. I was so happy to be able to use some of my fresh herbs and it bumps up the nutritional value. I have never added herbs to my hummus. Thank you.
You’re welcome, Lena! I appreciate your review.
Wow so so good. Used dill in place of parsley. Delicious!
Made this today. I have lots of fresh basil and parsley. Will be delicious with carrots and peppers. I’ll dip warm nana bread in it with my wine later today! Thanks.
I made this recipe using your cookbook. Most of the recipes are great for my summer garden but so many more of your recipes are more for winter. I was wondering if you were also going to write a book for those recipes as well? I would like to buy that one if you do.
Turned out really well, wish I could share the photo here! I used some of the tips included in the C+ K perfect hummus instructions and it worked out really well. Doubled the recipe overall maybe added a touch more lemon. Beautiful bright green color!
That’s great, Kyla!
OMG! MOST DELICIOUS HUMMUS EVER!! Loved it. Thank you SO much. xoxo
You’re welcome, Ellen!
I made this today using 2x ingredients, but it’s still one can of chickpeas – the garlic was too strong and it was a bit too salty.
Absolutely delicious! I’m so proud of myself that I was able to make hummus! Your recipes are fantastic! Thank you!!!
Wow, this is freaking delicious! I feel like a green goddess eating it! Thanks for the amazing recipe!
Delicious on a toasted baguette with cucumber slices. I used fresh cut herbs from my garden, tarragon, parsley, basil and chives. And organic tahini, lemon, olive oil and chickpeas. Next time I would add the chickpeas in smaller quantites to make it easier to blend. I needed to add a few tablespoons of water to get a nice consistency as recommeded since I used my blender and not the processor. I’m sure I will make this again.
Hi Kris, the blend of herbs from your garden sound like a lovely mix.
Taste wise delicious. Nice light green color. But my hummus turned out a bit grainy. Any suggestions?
Thanks!
Hi Bethany, what type of blender did you use? Also, cold water will help it turn out smooth.
I’m planning to make this and usually make your plain hummus recipe where the chickpeas are cooked. So confused. Why are they not cooked in this recipe? Now I’m scared! Please help
Hi Lauren, you can cook the chickpeas as in the other recipe, I find that when I am mixing in other elements to hummus, the step matters less. For instance, I also skip that step in my sweet potato hummus.