This easy hummus lets you use any herbs or greens you have left in the fridge. The more herbs you add, the richer the flavor. Serve it as a dip with raw vegetables and seeded crackers, or spread it on a sandwich.
Tip: You can dip any raw veggie you like—carrots, cucumber, bell pepper, or celery all work great.
Active time: 25 minutes | Total time: 25 minutes
Green Goddess Herb Hummus
Ingredients
- 1/4 cup (60 g) tahini
- 1/4 cup (60 g) fresh lemon juice
- 2 Tbsp olive oil
- 2 scallions, chopped
- 1 small garlic clove, grated
- 1 tsp salt, divided
- 1 15‑oz (253 g) can chickpeas, rinsed
- 1½ cups mixed fresh herbs (mint, basil, dill, parsley, spinach, arugula), chopped
- ¼ tsp ground black pepper
- 1 cucumber, sliced
- 3 carrots, cut into sticks
- 2 bell peppers, sliced
- 4 celery stalks, cut into sticks
- 6 oz pita chips or whole‑wheat crackers
Directions
- Place tahini, lemon juice, olive oil, scallions, garlic, and ½ tsp salt in a food processor. Blend until smooth.
- While the machine runs, drizzle in 2 Tbsp ice‑cold water until the mixture looks light and creamy.
- Add the chickpeas and chopped herbs. Process until the hummus is very smooth, stopping to scrape the sides as needed. If it’s too thick, add a little more water.
- Stir in the remaining ½ tsp salt and the pepper. Taste and adjust seasoning if you like.
- Spoon the hummus into a serving bowl. Arrange the cucumber, carrots, bell peppers, celery, and crackers around it.
- Enjoy right away, or refrigerate overnight for deeper flavor.
Makes: 6 servings (about 1/3 cup hummus per person)
Nutrition (per serving): 385 calories; 18 g total fat; 10 g monounsaturated fat; 4 g polyunsaturated fat; 2 g saturated fat; 0 mg cholesterol; 918 mg sodium; 44 g carbohydrate; 10 g fiber; 8 g sugar; 11 g protein. Also provides 494 mg potassium, 20 % iron, 16 % calcium, and 108 % vitamin C.