Easy, creamy, snack-able, and full of fiber and protein — what’s not to love about hummus? We’ve made spicy, golden, and beet versions, and NOW: a bright and herby green goddess hummus with fresh basil, parsley, and lemon!
Origins of Hummus
Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th-century cookbooks (source). Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years.
Hummus bi tahini (often referred to simply as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others. And it’s gained popularity throughout the world. Our green goddess version keeps the traditional ingredients and adds herbs for fresh, zesty flavor!
How to Make Green Goddess Hummus
Firstly, our green goddess hummus needs…GREEN! After some trial and error, we determined the best method is to blend the fresh herbs with the other liquid ingredients (lemon juice, olive oil, and water). SO vibrant!
While we blend up our herbs, the chickpeas and garlic take a trip to the spa (a.k.a. the microwave…or a saucepan!) to soften and remove some of the sharp garlic flavor. Then we add them to the blender with tahini for classic richness. Lastly, salt joins the blender party for obvious reasons (deliciousness!).
At last! The thick, creamy, and oh-so herby hummus is ready. YAY.
But who’s got the crackers?!
We hope you LOVE this green goddess hummus! It’s:
Quick & easy
& SO snack-able!
More Homemade Hummus Recipes
- Golden Goddess (Turmeric) Hummus
- Roasted Jalapeño Hummus
- Easy 5-Minute Microwave Hummus
- Spicy Chipotle Hummus (10 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Green Goddess Hummus
- 1 (15-oz.) can chickpeas (NOT drained)
- 2 large cloves garlic, peeled
- 1 stalk green onion, trimmed and roughly chopped
- 1/4 cup loosely packed fresh basil leaves (roughly chopped before measuring)
- 1/2 cup tightly packed fresh parsley (roughly chopped before measuring)
- 3 Tbsp lemon juice (1 large lemon yields ~3 Tbsp juice)
- 3 Tbsp extra virgin olive oil
- 1/4 cup water
- 1/3 cup tahini (find our tahini review here)
- 3/4 tsp sea salt
- Microwave undrained chickpeas and whole garlic cloves in a medium-sized heatproof mixing bowl for 4-5 minutes (there should be ~2 inches of space at the top to prevent it from spilling over). Alternatively, bring to a boil in a small saucepan, then reduce to a simmer for 4-5 minutes.
- While the chickpeas microwave/simmer, add the green onion, basil, parsley, lemon juice, olive oil, and water to a high-speed blender. Blend until the herbs have broken down and you have a vibrant green mixture.
- Drain the chickpeas and garlic and add them to the blender along with the tahini and the salt. Process until smooth and creamy, scraping down sides as needed. Add more water or oil as needed to blend.
- Taste and adjust seasonings as needed, adding more lemon juice for brightness, olive oil for creaminess, or salt for overall balance.