Food and Drinks

Green Goddess Hummus

What’s not love about hummus — it’s easy, creamy, snackable, and full of protein and fiber. We’ve already made spicy and golden versions. Now, we have a green goddess version with fresh parsley, basil, and lemon.

This recipe is perfect for sandwiches, snack plates, and nine ingredients. It only takes 10 minutes. We’ll show you how to do it!

Hummus: The Origins

The exact origins of hummus are debated, as is the case with many other foods. It’s thought that the first recipes were found in 13th-century cookbooks (source). The Arabic word for “chickpeas” is. Chickpeas have been grown in India and the Middle East for thousands of years.

Hummus bi-tahini is made from chickpeas and tahini. It also contains garlic and lemon. This dish is popular in Turkish, Lebanese, and Syrian cuisines, as well as Egyptian. It’s a dish that has gained popularity around the globe. The traditional ingredients are kept, but we add herbs to give it a fresh, zesty taste!

Green Goddess Hummus: How to make it

First, we need to make our green goddess hummus…GREEN! We found that after some trial and error, the best way to combine the fresh herbs is with the liquid ingredients (lemon oil, water, and olive juice). It’s SO vibrant!

The chickpeas, garlic, and other ingredients are sent to the spa while we prepare our herbs. The microwave…or saucepan! To soften the garlic and reduce its sharp flavor, we use a microwave. We add the tahini and garlic to the blender for a classic richness. Salt is a must-have for the blender, and it’s not hard to see why ( Deliciousness! ).


1 (15-oz.) Can chickpeas, NOT drained

Two large cloves of garlic, peeled

Trimmed and roughly chopped one stalk of green onion

Fourteen cups fresh basil leaves, roughly chopped (before measuring).

1 cup fresh, tightly packed parsley

3 Tbsp of lemon juice (one large lemon yields about 3 Tbsp)

Extra virgin olive oil 3 tbsp

1/4 cup of water

1/3 cup tahini (find our tahini review here)

Sea salt, 3/4 tsp


In a medium heatproof bowl, microwave the chickpeas undrained and garlic cloves for 4-5 mins (there should be about 2 inches at the top of the bowl to prevent spillage). You can also bring the mixture to a rolling boil in a small pan and then simmer it for 4-5 mins.

While the chickpeas are being microwaved/simmered, add the parsley, green onion, basil, and lemon juice to the high-speed blender. Blend the mixture until you get a vibrant green color.

Add the tahini, the garlic, and the chickpeas to the blender. Process until smooth, creamy, and scraping sides as necessary. Blend by adding more oil or water as necessary.

Add more salt or olive oil to taste if you prefer a creamier flavor, or add more lemon juice if you want a brighter color.

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