Great way to use an abundance of summer herbs!!

This hummus is a beautiful green color, light in texture and full of flavor! One of my tasters said it’s a cross between hummus and pesto! I love to make this in the summer when I have an abundance of herbs growing on my deck. You can be flexible with your mix of herbs depending what you have on hand.

This is also very pretty with my bright pink beet hummus recipe! If you’d like to serve a gorgeous duo of hummus!

Green Goddess Hummus

This hummus is a beautiful green color, light in texture and full of flavor! One of my tasters said it's a cross between hummus and pesto! I love to make this in the summer when I have an abundance of herbs growing on my deck. You can be flexible with your mix of herbs depending what you have on hand.

Tina Verrelli – epicuricloud.com

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Course: Appetizer

Cuisine: American, middle eastern

Keyword: chick peas, Dip, green goddess, herbs, hummus, spread

Prep Time: 20

Servings: 8

Equipment

1 food processor, chopper or blender

Ingredients

1 (15.5 oz. can) garbanzo beans chick peas
3 tablespoons tahini
3 tablespoons fresh lemon juice
1 clove garlic
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons water
1 teaspoon anchovy paste optional*
1/2 cup baby spinach lightly packed

Herbs: These can be flexible based on what you have on hand – see notes for suggestions

1/2 cup fresh basil lightly packed
1/4 cup Italian/flat leaf parsley lightly packed
1/4 cup chives snipped to fit in measuring cup

Instructions

Optional Step: Soften canned chick peas for smoother blending.

Drain chick peas, add to pot. Cover with 2-inches water and 1/2 tsp baking soda (per can of beans) Simmer for 20 minutes. Pour some of the cooking water out of the pot, add more cold water. Swish the beans around to release some of the bean skins. As the bean skins rise to the top, pour them off. Repeat. Drain and proceed with recipe.

Blend Hummus:

Combine tahini and lemon – blend to smooth out and whip for a minute, scraping down as needed.
Add garlic, salt, pepper, oil, water, anchovy paste and process until smooth, scraping down as needed.
Add spinach and herbs and process until pureed, scraping down as needed.
Add half the drained beans, process until smooth, scraping down as needed.
Add rest of the drained beans, process until smooth.

Notes

Herbs:

Basically you need 1 cup herbs: You can swap out the basil for tarragon and the chives for a little less green onion if you like. A little dill is nice too if you have it on hand.

Anchovy Paste:

If you prefer not to use, you can simply omit or add a couple dashes of Worcestershire sauce.

Nutrition (approx. data estimated via online nutritional calculator.)

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