You’ll be eating the rainbow with this bright, herbaceous, verdant Green Goddess Hummus popping with a bounty of fresh herbs. Creamy, tangy, fresh, and alive with flavor, this dip will be the hit of any party.
It’s no secret how much I love any and all dips, but creamy hummus is definitely a favorite. From Roasted Jalapeno Cilantro Hummus and Roasted Beet Hummus to this colorful version, it’s all delicious. Not only is it the perfect dip for any and all veggies, but it’s also just as good as a spread in pita, dipper for naan, creamy component in a bowl, or smeared on toast.
This creamy green goddess hummus takes the refreshing and bright flavors of green goddess dressing and combines it with that luscious protein packed base of hummus. A trio of fresh herbs, delicate onion flavor of scallion, and sunny burst of lemon bring tons of flavor while tangy Greek yogurt makes this homemade hummus extra thick and silky.
Why You’ll Love This Recipe
- Zero Cooking Required. That’s right, there is absolutely zero cooking required for this herb packed homemade hummus. Using a pantry staple like canned chickpeas, all you really need to do is roughly chop a few things and then let your food processor do all of the work. Anyone can make this and feel like an artist in the kitchen.
- Bright Flavors. This creamy hummus is alive with fresh, bright flavors from the combination of herbs to the fresh lemon juice and garlic. It’s so good you’ll be eating with a spoon.
- Meal Prep. Hummus is an easy item to meal prep for the week. Not only does it store well in the fridge, but its versatility makes it a great addition to any meal plan.
- Protein Packed. The combination of chickpeas and Greek yogurt make this a delicious to add a little extra protein into your snacking.
Ingredients
- Chickpeas: There’s no need to cook garbanzo beans from scratch. With a couple of simple tricks, storebought beans can still give you that creamy and dreamy texture of hummus, without the extra work.
- Fresh Herbs: We’re using a combination of three different herbs for that green goddess flavor; basil, dill, and chives. Tarragon is the more traditional herb used in green goddess dressing, but basil offers up a similar flavor profile and can easily be found at your grocery store year-round.
- Green Onion: This is a traditional component of green goddess dressing. You just need one for that delicate bite of onion.
- Garlic: One large garlic clove makes this creamy hummus extra savory and gives it a little bite.
- Tahini: Tahini is a sesame seed paste that is traditional in hummus. It gives a nutty flavor that compliments the chickpeas. Because of the other ingredients in this recipe, you don’t need a lot, but make sure that sesame seeds are the only ingredient.
- Greek Yogurt: This isn’t necessarily a common ingredient in many hummus recipes, but it works well to add that tang of Greek goddess dressing while making this hummus extra creamy.
- Lemon: Fresh squeezed is highly recommended for the best flavor.
- Worcestershire Sauce: Just a little splash adds a ton of umami.
- Olive Oil: Since this hummus has Greek yogurt in it you only need a couple tablespoons of olive oil, but make sure it is a flavorful variety that won’t make the hummus bitter.
- Spices: Aside from kosher salt you’ll also need a little cumin which is both earthy and citrusy, as well as a pinch of crushed red pepper flakes if you want a little kick.
- Ice Cube: This is one of the tricks to making your hummus silky and creamy. It helps aerate the hummus as it blends in the food processor. It also locks in the green color of the fresh herbs keeping that beautiful color longer.
Variations and Substitutions
- This green goddess hummus can be made dairy free. Omit the Greek yogurt and add a ripe avocado. You may want to add a little additional lemon juice for tang.
- Try switching up the herbs. Instead of chives add parsley or cilantro. If you can find it use tarragon instead of basil.
- Not a fan of spice? Leave out the crushed red pepper flakes. Love this extra spicy? Add a little more.
- For that true green goddess flavor add one teaspoon of anchovy paste.
How to Make Green Goddess Hummus
- Remove the skins from the chickpeas. After draining and rinsing your chickpeas, pinch off the outer skin of each bean. This is the only laborious part of this recipe but once you get going it goes pretty quickly. Don’t stress about removing all of the skin, you just want the majority gone.
- Roughly chop your herbs, garlic, and green onion. This will allow them to break down easier in the food processor.
- Add all of the ingredients to a food processor except for the Greek yogurt and olive oil. Blend until smooth and fluffy. You might have to scrape down the sides a few times. It should take about five minutes.
- Stream in the olive oil. Add the Greek yogurt and begin blending the herb hummus again. With the food processor going stream in the olive oil.
- Taste and adjust seasoning. Once you ha reached the desired texture of your herbed hummus give it a taste. Feel free to add any additional salt or lemon.
- Chill. While you can serve this right away it is better after it’s been refrigerated. It will thicken up as it chills and the flavors will deepen.
- Garnish and serve. Garnish the hummus with additional fresh herbs, Greek yogurt, or your favorite toppings.
Topping Ideas for Green Goddess Hummus
- Fresh herbs
- Chopped pistachios
- Swirl of Greek yogurt
- Goat cheese
- Lemon zest
- Olives
- Chili crunch
- Drizzle of olive oil
- Roasted pepitas
Tips From the Beach
- Hummus is as much about the creamy texture as it is the flavor. While it might seem a little tedious, removing the skins from the chickpeas will help you achieve that silky smooth texture. Don’t worry about removing it all but if you can get the majority off it will prevent the hummus from being grainy.
- Have fun experimenting with different herbs. You can totally make this your own.
- The flavors of this green goddess hummus deepen after it refrigerates. Once it has chilled give it a taste and see if you want to add any additional lemon, salt, or even a splash of Worcestershire.
Frequently Asked Questions
How long does green goddess hummus last?
Because of the dairy in this hummus recipe as well as the fresh herbs, you’ll want to keep this stored in an airtight container in the refrigerator. It will last for up to five days.
Green Goddess Hummus
You’ll be eating the rainbow with this bright, herbaceous, verdant Green Goddess Hummus popping with a bounty of fresh herbs. Creamy, tangy, fresh, and alive with flavor, this dip will be the hit of any party.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
- Category: Appetizer
- Method: Blending
- Cuisine: American
Ingredients
- 15.5 ounces chickpeas, drained and rinsed
- 1/3 cup basil, roughly chopped
- 3 tablespoons dill, chopped
- 3 tablespoons chives, chopped
- 1 green onion, roughly chopped
- 1 large garlic clove roughly chopped
- 1–2 ice cubes
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes, or more to taste (omit if you don’t like a little heat)
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1/3 cup Greek yogurt
- 2 tablespoons olive oil
Instructions
- Pinch off the outer skin from the chickpeas.
- Add all of the ingredients to a food processor except for the olive oil and the Greek yogurt.
- Blend until smooth, fluffy, and creamy, scraping down the sides as needed. It will take about 3-5 minutes.
- Add the Greek yogurt and blend.
- With the food processor running, stream in the olive oil and blend.
- Taste, and adjust seasoning if needed.
- Allow to refrigerate for an hour.
Notes
- Feel free to swap out the herbs in this recipe for your favorites such as tarragon, parsley, or cilantro.
- For even more green goddess flavor omit the Worcestershire sauce and add a teaspoon of anchovy paste.
- You can serve this immediately, but it is even better after it has chilled. It thickens up and the flavors deepen.
- Have fun garnishing your hummus!