Green Goddess Hummus
Try this recipe from cookieandkate.com for a healthy + fresh twist on regular hummus!
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon
- 2 to 3 tablespoons roughly chopped fresh chives
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (15-ounce) can of chickpeas, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
- Whip the tahini and lemon juice together to make them ultra smooth and creamy.
- 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 1½ 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.