Hummus made by the green goddess is tasty, creamy, and loaded with vegetables and herbs. It's a variation of my traditional hummus recipe that includes spinach, parsley, green onions, and other greens. You may use it as a sauce in your macro bowl, put it on a wrap, or serve it as an appetizer.
I've always found that hummus satisfies my need for a snack. Prebiotics and fiber make it fantastic for your digestive system and have unlimited application possibilities, particularly regarding tastes.
You'll know how much I adore my herb garden if you've been following me on Instagram stories. I have a wide variety, from parsley and basil to fresh thyme. I then decided that it was about time to make the ideal green goddess hummus.
Spinach, parsley, and green onions are ingredients in this green goddess hummus. But feel free to get creative with your herb combination! Basil, cilantro, dill, thyme, tarragon, or mint are a few additional herbs you should consider using.
HOW TO MAKE GREEN HUMMUS
This recipe can be made in a food processor or a powerful blender. I always choose the second one because it has the creamiest and most excellent texture.
- Place the chickpeas in a powerful blender while holding onto the liquid.
- The herbs should be chopped and added to the mixer.
- Include the spinach, lemon juice, tahini, olive oil, and garlic clove in the other hummus components you add to the blender.
- Blend the ingredients for one minute until the mixture has the ideal creamy consistency.
- For an extra crunch, garnish with herbs and sliced walnuts.
HOW LONG DOES HUMMUS LAST?
Fresh hummus can remain in the refrigerator for up to a week if preserved in a closed container. Additionally, you can store hummus in sealed containers for later use. Just let it thaw in the refrigerator until you're ready to eat.
- Combine the lemon juice and tahini in the bowl of your food blender (a smaller food processor will be more appropriate for the work) or a powerful blender (such as a Vitamix or Blendtec). Process for approximately 1 ½ minutes, occasionally pausing to scrape down the processor's bowl as needed.
- To the beaten tahini and lemon juice mixture, including the salt, garlic powder, chives, parsley, tarragon, and olive oil. Process for approximately one minute, occasionally pausing to scrape the bowl clean.
- The food processor should be filled with half of the chickpeas—process for 1 minute. After cleaning the bowl, add the remainder of the chickpeas and process for 1 to 2 minutes or until the hummus is thick and very smooth.
- If your hummus is too thick or has yet to be transformed into creamy oblivion, pulse it in the food processor while adding one to two teaspoons of water until it gets the desired consistency.
- Put the hummus in a small serving bowl by scraping it. Add a tablespoon of olive oil and some chopped herbs to the dish.
- Refrigerate hummus for up to a week in an airtight container.
What ingredients make green hummus?
What's the Composition of Green Hummus? Green hummus is typically just traditional chickpeas with fresh herbs and greens. Fresh herbs, including cilantro, basil, parsley, green onions, and spinach, give the dish its brilliant green color.
What is the purpose of chickpea hummus?
Otherwise, hummus has traditionally been served as a side dish to shish kabobs, grilled meat on skewers, or as a dip for pita bread. Hummus has a long history and is incredibly popular now thanks to its delicate, creamy texture and flavor. Additionally, it offers some outstanding health benefits.
What does hummus mean?
The word hummus is an acronym for the dish's full name, ummu bi-tanah ("chickpea with tahini"), which is derived from the Arabic word ummu (meaning "chickpea"). Depending on the language, the word may be stylized in various ways, including humus, houmos, hommus, or hommos.
Creamy, tasty, and loaded with vegetables and herbs are green hummus. It's a well-known hummus recipe variation that tastes good as a snack or wraps spread. This hummus is one of the few blog recipes I included in my cookbook because I adore it so much!