I don’t know about you, but I really love the tangy, creamy, and herby flavors of green goddess dressing which is why Green Goddess Hummus is one of my favorite summer recipes. Green goddess combines garlic, mayo and sour cream with fresh herbs that give it its characteristic green color.
To make this hummus, start by blending tahini and lemon juice. Once smooth, add olive oil, parsley, tarragon, chives, chopped garlic and salt. Add the chickpeas and blend until the hummus is thick and smooth. If your hummus is too thick, drizzle in some cold water, until it reaches your desired consistency. Transfer to a small serving bowl. Top with olive oil and some extra chopped herbs. Enjoy!
To make Green Goddess Hummus, you will need the following ingredients:
Combine ¼ cup of tahini and ¼ cup of fresh lemon juice in a food processor or blender. Blend for around 1½ minutes. Pause to scrape down the sides as necessary.
Add 2 tablespoons of olive oil, ½ a cup of chopped parsley, ¼ cup of chopped tarragon, 2-3 tablespoons of chives, 1 chopped clove of garlic and ½ a teaspoon of salt to the blended tahini and lemon juice mixture. Blend for about another minute, pausing to scrape down the sides as necessary.
Add half of the chickpeas to the food processor or blended. Blend for 1 minute. Scrape down the bowl before adding the rest of the chickpeas. Process for 1-2 more minutes until the hummus is thick and smooth.
Place the hummus in a serving bowl and drizzle with a tablespoon of olive oil. Top with extra chopped herbs and serve with crackers.
This Green Goddess Hummus will keep for up to one week in an airtight container in your refrigerator. Try it soon and don’t forget to come back and leave a review with your thoughts.
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