Green Goddess Hummus
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. Serve it as an appetizer, spread it onto a wrap, or include it as a sauce in your macro bowl.
Hummus has always been the answer to my snack cravings. Not only is it great for your gut health (with prebiotics and fiber), but it’s versatility is endless. Especially when it comes to flavors.
If you’ve been watching me on Instagram stories, you’ll know how much I love my herb garden. From fresh thyme to parsley and basil, I’ve got quite the selection. So, I thought it was about time to create the perfect green goddess hummus.
This green goddess hummus includes spinach, parsley, and green onions. But, feel free to get creative with your mix of herbs! A few other herbs I might suggest to use are basil, dill, cilantro, thyme, tarragon or mint.
Green Hummus Recipe Video
While it’s easy to make this recipe, it always helps to watch a quick step-by-step video tutorial. Give it a watch below!
How To Make Green Hummus
You can make this recipe in a food processor or high-powered blender. I always prefer the latter for the smoothest and creamiest texture.
- Add the chickpeas to a high-powered blender and make sure to reserve the liquid.
- Chop the herbs and toss them into the blender.
- Add the other hummus ingredients to the blender, including the spinach, tahini, lemon juice, olive oil and garlic clove.
- Blend everything together for a minute or until it has the perfect creamy consistency.
- Garnish with diced walnuts and herbs for that added crunch.
How Long Does Hummus Last?
Fresh hummus can last up to a week in the fridge, if kept in a sealed container. You can also freeze your hummus in airtight containers for future use. Just thaw in the fridge before you’d like to enjoy.
So Many Hummus Recipes
Looking for more ingredients to blend into a hummus? Try out a few of these delicious hummus blends that are veggie packed and nutrient dense.
- Hummus (the classic recipe)
- Roasted Beet Hummus
- Roasted Red Pepper Hummus
- Cauliflower Hummus (the low-carb hummus)
Green Goddess Hummus
- 30 oz canned chickpeas (garbanzo beans), drained with liquid reserved (I use two 15oz cans)
- 1/3 cup chickpea liquid, or more, as needed
- 1/2 cup tahini
- 1/4 cup olive oil
- 1 cup spinach, moderately packed
- 1/2 cup roughly chopped parsley or other herbs
- 2 lemons, juiced
- 1 green onion, roughly chopped
- 1 clove garlic
- 1 teaspoon cumin
- 1/2 teaspoon 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.
- Feel free to add more herbs if you want more of the herb flavor to pop.