Green Goddess Hummus

herby green hummus
Herby green hummus
Share it on your social network:
Or you can just copy and share this url


¼ cup Tahini
¼ cup Lemon juice fresh (about 1 large lemon’s worth)
2 tbsp Olive oil plus more for serving
½ cup Parsley roughly chopped, loosely packed fresh parsley
¼ cup Basil roughly chopped, loosely packed fresh tarragon or basil
2-3 tbsp Green onion roughly chopped fresh chives or green onion
1 clove Garlic roughly chopped
½ tsp Salt more to taste
1 (15-oz) can Chickpeas
1-2 tbsp Water optional
for garnish:
Olive oil to taste
Fresh herbs chopped

Nutritional information

1¾ cups
Serving Size
  • Dairy-Free Recipes
  • Gluten Free Recipes
  • Low Cholesterol Recipes
  • Vegan Recipes
  • Vegetarian Recipes
  • for garnish:

Green Goddess Hummus


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:

Ingridiens for Green Goddess Hummus

Steps to make Green Goddess Hummus


Mix tahini and lemon juice


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 oil, herbs, garlic and salt


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 chickpeas


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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

  • Recipe Reviews:
Greek Zucchini Moussaka Recipe-How To Make Greek Zucchini Moussaka-Delicious Greek Zucchini Moussaka
Greek Zucchini Moussaka
Vanilla Raspberry Chia Pudding recipe -Raspberry Chia Pudding Recipe - How to make Raspberry Chia Pudding Recipe
Vanilla Raspberry Chia Pudding
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

Well done! Approved!

Write your own review

You can optionally upload your own image along with a review

Add Your Comment