Green goddess hummus is green twist on classic hummus. It’s creamy, flavour-packed and crammed with green goodness from fresh herbs and leafy greens.
Green goddess hummus ingredients
This green goddess hummus is made with the same ingredients as my classic hummus. But with a few leafy additions – spinach, parsley and spring onion. Feel free to put your own spin on this recipe by using different herbs and leafy greens.
- Chickpeas: Use chickpeas from a glass jar or tin (remember to drain and rinse thoroughly).
- Garlic: For a delicious, garlicky hummus.
- Lemon juice: Freshly squeezed for a burst of citrusy flavour.
- Tahini: The star ingredient! Use a light, well-stirred tahini. Dark tahini is more bitter as the sesame seeds are blended in their shells, wheres in light light tahini the shells are removed before blending.
- Extra virgin olive oil: A good quality extra virgin olive oil is essential for making hummus. And it’s another reason homemade hummus is superior to store-bought. Store-bought hummus is usually made using inflammatory vegetable oils, like rapeseed oil, which is harmful to health and fertility.
- Leafy greens and herbs: I’ve used baby leaf spinach, parsley and spring onion for a burst of green goodness!
- Seasoning: Use sea salt to balance the flavours and cumin to add a hint of warmth.
- Filtered water: Use filtered water if you have it, otherwise tap water will do. Adding water makes the creamiest, smoothest hummus.
- Toppings: A pinch of paprika, drizzle of olive oil, scattering of whole chickpeas and a sprinkle of freshly chopped parsley is a traditional and delicious way to serve hummus.
How to make green goddess hummus
Make this green goddess hummus in two easy steps:
- Process: Reserve a few chickpeas and place the remaining in a food processor with the garlic, lemon juice, tahini, olive oil, spinach, parsley, spring onion, salt and cumin and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency.
- Serve! Drizzle with olive oil and sprinkle with the reserved chickpeas and paprika to serve.
How to store hummus
Hummus keeps well in the fridge, so it’s a great recipe to make-ahead and pack for workday lunches. Store in an airtight container in the fridge for up to one week or the freezer for up to three months
So many hummus recipes to try!
Versatility is endless, especially when it comes to flavours. Try out these delicious veg-packed hummus blends:
Other tasty green recipes to try
Looking to get even more green goodness into your diet? Give these delicious recipes a whirl:
I hope you enjoy this green goddess hummus recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Green goddess hummus
- 1 x 400g tin chickpeas drained and rinsed thoroughly
- 1 garlic clove crushed
- Juice of 1 lemon
- 2 tbsp light tahini
- 2 tbsp extra-virgin olive oil plus extra for drizzling
- Large handful of baby leaf spinach roughly chopped
- Small bunch of parsley roughly chopped
- 1 spring onion finely sliced
- ½ tsp sea salt
- ½ tsp ground cumin
- 2-3 tbsp filtered water
- Pinch of paprika
- Reserve a few chickpeas and place the remaining in a food processor with the garlic, lemon juice, tahini, olive oil, spinach, parsley, spring onion, salt and cumin and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency.
- Drizzle with olive oil and sprinkle with the reserved chickpeas and paprika to serve.