Green Goddess Hummus
Healthy hummus recipe with herbs! Use classic green goddess dressing herbs like me or change it up. Learn the trick to making creamy homemade hummus, too!
Updated by Kathryne Taylor on August 29, 2024
Here she is. The most green and fresh homemade hummus I’ve ever met. My standard for great hummus has risen over the years and reached a new height in Israel last fall, naturally. This one is a winner.
I borrowed the fresh herbs from classic green goddess dressing, and whipped them into the hummus for a spectacularly green and flavorful hummus.
I definitely questioned my green goddess concept while I was tossing expensive packets of fresh tarragon and chives into my cart at the grocery store, but this hummus proved its worth. That said, feel free to hold off on this hummus until your herb garden is in full swing, or change up the herbs to cut costs.
I love this hummus so much that it was one of the few blog recipes that made it into my cookbook!
Cuisinart 7-cup food processor
Citrus juicer
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Green Goddess Hummus
This delicious green hummus recipe is flavored with fresh herbs! Use classic green goddess dressing herbs like me or change it up with other fresh, leafy herbs. (You’ll want to use 1 cup or less fresh herbs, to taste.) Recipe yields about 1 ¾ cup hummus.
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon’s worth)
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon or basil
- 2 to 3 tablespoons roughly chopped fresh chives or green onion
- 1 large garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
Instructions
- Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
- Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
- Store hummus in an airtight container and refrigerate for up to one week.
Notes
Hummus technique adapted from Inspired Taste. Green goddess herb mix adapted from Simply Recipes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This looks fabulous, Kate. Thanks for both the great recipe and the great tip for making it creamy! And, as always, it’s also great that you cited all for inspiration/sources for both. Not all bloggers do, I’ve noticed, and shame on them! I’m pinning this one right now :-)
Thank you, Marcia! I always strive to give credit where credit is due and it bums me out when other bloggers don’t do the same. I’m pretty sure my high school English teacher would hunt me down if I didn’t cite my sources! :)
Ha! Would you believe I was an English teacher for many years? Seriously! Now I teach future English teachers, and I lecture them to death on this same point, poor kids :-)
Going to the store to get the hummus ingredients today!
Haha, yes, I believe you! Hope you loved the hummus, Marcia.
My basic recipe is the same as yours without the herbs. I found adding some extra water makes it very creamy but I will try the tahini and lemon juice together method.
Please let me know how it works for you, Sue!
This hummus is so good I couldn’t stop eating it! Already made it twice in the last two weeks and it will be in my regular rotation.
I can’t wait to try your cream hummus tip! I also love the green goddess concept. I’ll bet this is incredible!
I’ll admit it: I’ve never made my own hummus before (insert wide-eyed emoji here). It’s about time that changes and I’m kicking things off with this recipe. So gorgeous and I love the flavors!
I bet you’ll get hooked on homemade hummus once you give it a try! It’s so easy. :)
If you say this is the best homemade hummus, then I am SO down! I can’t wait to try!! Pureeing the tahini and lemon is a fabulous idea!
Wonderful! This has been my secret for making the creamiest hummus ever for many years. Glad you’ve discovered it and shared it :)
Love your fabulous blog!
Aha! Glad to know your trick now, Allana. :)
OMG this looks soooo good! Need want need!
Beautiful pictures as always!!! And always love to see those great pictures of Cookie helping out! A question…before I buy some tahini, which brand do you like? Have you ever used the one from Trader Joe’s? Some brands tend to be bitter; I’m wanting one on the mild side…thanks!!! :)
Hey Jerilyn, I used Whole Foods’ own brand of tahini. It’s my favorite. I’m not a big fan of the kind from Trader Joe’s. I think it has some extra ingredients in it.
Man this looks amazing! I have always wondered how people get their hummus so velvety. I’m relieved that I don’t have to peel each chickpea anymore. Hurrah!
Yep, please try it and let me know how it works for you!
I adore your blog and recipes. Haven’t made anything I haven’t loved. Thank you!
Hooray! Thank you, Krista!
YES this looks delicious, I really need to start making hummus again!
Just made this and it is delicious! I’ve never used fresh tarragon before but it adds a wonderful taste. Thanks!
Wow, you’re fast! So glad you enjoyed the hummus, Kate.
Great recipe and gorgeous pics!!!
I totally agree, the tahini can be a deal breaker when it comes to hummus! I’m super picky when it comes to tahini (I blame my Lebanese roots) and find that the consistency and flavor depends on it, especially the flavor! Love the trick of pureeing the lemon and tahini before anything else. I’ve also found that removing the “skins” of the chickpeas before pureeing makes the consistency super smooth and using a Vitamix will pulverize anything! Pinning this now :)
Yep, tahini makes all the difference! Seems like most store-bought varieties skimp on the tahini.
Wow, that sounds amazing!
Thanks for the tahini and lemon juice tip!
Great minds think alike! Just this morning I was craving hummus and put it on my to-do list to find a good new recipe for it. Heavens knows from your travels you know a good authentic hummus. So excited to try this.
Perfect! Please let me know how it turns out for you!
Made this for my family this weekend. It was a hit, they all loved it even though they were weary of the green!
Awesome! Thank you, Amy!
I tend to like my hummus plain over all the garlic roasted/red pepper/spicy/etc. variations but I adoreee herbs. My mom used to call me ‘the rabbit’ when I was little because I would pilfer all the herb garnishes from people’s plates and just eat them by themselves. So this hummus would be everything.
The only method that has worked for me in the past is peeling one, which is kind of a drag. I heard the Ottolenghi cookbook has a method where you cook the chickpeas with baking soda or something that works well too.
I tried peeling the chickpeas, and I couldn’t tell that it made a significant difference! I think that adding baking soda to the chickpeas helps them cook faster.
What a great tip on the tahini and lemon juice! I snack on hummus almost daily so this is a must make for me!
thanks for the tip..also have you found any difference between can vs cooked chickpeas in hummus?
To be honest, I’m too lazy to cook my own. I have no doubt that freshly cooked chickpeas would be more flavorful, though.
I make hummus often and will try this recipe, especially the part about blending the tahini and lemon juice. I will also take your advice on waiting until my herb garden is up and running to infuse tarragon.
Thanks!
this made me hungry!!! It looks insane <3 can't wait to try it
Cookie is just the cutest! And this hummus looks incredible!
My family inhales hummus. Do you think doubling the recipe would hurt or affect the texture??
I think you could double this as long as your food processor is large enough to handle it!
So glad I added arugula to my midweek farm box!
Truly a recipe from the heavens! Can’t wait to try this beautiful hummus recipe Kate! Great option for the guys watching the games right now!
Thank you, Sommer! :)
I am a homemade hummus addict! I have never made green goddess hummus before though. I am pinning this to try. YUM.
I love hummus! And I get it all to myself because the boyfriend is not a fan :)
I think I’m going to try mine with a big heaping of end-of-summer basil and a sprinkling of nearly-autumn thyme :)
I love your simple trick for making extra smooth hummus. I can’t wait to try this out soon. Thanks Kate :)
Thanks, Amy! That herb combination sounds fantastic to me.
It sounds super good! Ingredients that I love! It gives me a lot of ideas! Thank you!
What an amazing idea! I made a version yesterday using what I had at home (cilantro, parsley, tarragon) and it came out beautifully. Excited to try again with different herb combinations!
Oh good, I’m so glad you enjoyed the hummus! Thanks, Nicole!
This looks incredible! I love tahini in almost everything lol. I also like to switch out the garbanzo beans for white beans for a smoother consistency and yummy flavor. Thanks for sharing! I can’t wait to try it!
I love the process pics on this one! That’s a health food lovin’ pup you go there :)
She loves all food, really! I’ve even caught her licking up beer.
So fresh, creamy and delicious! Can’t wait to try it. Pinned!
Yum! forehead slap moment for not ever thinking about putting herbs into hummus!
I love the tahini lemon whip method as well, and my whole hummus game changed when I found dried chickepeas at the Indian grocer that had already been split and peeled. After soaking overnight they only take 15mins to cook, and they make the creamiest hummus ever :)
keep up the good work!
Awesome! Glad to hear you like the whipping method, too. I will have to keep an eye out for those 15 minute chickpeas! Those sound great!
Thanks for your hummus-making tips! Been on my to-do list to try making this homemade for a while :)
I just made this and followed the recipe exactly. It is smooth, creamy and so good! So much better than ordinary hummus. :)
Awesome! Thank you, Kathy!
Looks amazing! So healthy!
This hummus does not just look stunning, it tastes incredible too. Made it last Sunday and it is already gone! Love your blog!
Hooray! Thank you, Daniela!
This just makes my hummus loving heart happy. Also, I have half a bag of pita chips just hanging around my apartment. Obviously it’s just waiting for me to make up a batch of this!
I’ve made this twice in a matter of days. So addictively delicious and far better than my favorite recipe I’ve used for several years. And I can’t believe I haven’t come across the blending of tahini/lemon juice before now. Ultra happy you shared that with us as well as this recipe. Thanks!
Hooray! Thank you, Maria. Delighted to hear you’re enjoying the hummus so much.
Oh wow Kate that looks aaah-mazing! I am a huge hummus lover, I have it basically every day and never tire of it.
I need to try this tahini method! I’m pretty happy with the smoothness of mine, I do quite the opposite – I blend just the chickpeas first until they break down, then add the tahini, then the rest of the ingredients.
Need to try this though, whipped tahini sounds a dream!
X
Well, please give it a try and let me know how it compares! Thanks, Teffy!
I am making this deliciousness tonight! I have two open jars of tahini in my fridge right now: one is more liquidy and very smooth (Whole Foods’ 365 brand) and the other is thicker and more textured (Once and Again brand.) Would you recommend one over the other in your recipe? Thank you!
Beth, I’m sorry I didn’t answer your question quickly enough! I used Whole Foods’ 365 brand tahini in this recipe. Which one did you use?
Hi, Kate, I generally enjoy your recipes.
However, this does not work in a high speed blender (I have an excellent Oster).
I really think one needs a food processor for this recipe.
I tried this in my blender, without the green goddess herbs and with scallions. The chickpeas did not blend into the rest, in spite of repeated attempts.
Hi Mona, I’m so sorry the hummus didn’t work in your blender. That’s a bummer. I think it would work in a Vitamix or a Blendtec, but those are sure pricy. I will update my recipe based on your feedback.
Hi, Kate,
It’s great that you pay attention to feedback! I will get a Vitamix one of these days, when I can afford it :)
Cheers.
Yes, feedback is very important to me! Thanks again for yours, Mona. Hope you are having a fantastic weekend!
I made this for my friends this weekend and everyone gushed over it. So delicious!
Hooray! So glad you all enjoyed it. Thanks, Laura!
That looks amazing ! I love hummus and it s one of my favorites recipes for summer dinners, next time, I’ll totally go for this one !
To peel the chickpeas (better for the taste from my point, to make the recipe lighter as well) there is a trick ! Put the chickpeas in a big bowl full of water and rub them up, clean it to take off the peels and repeat once or twice, like less than 3minutes and it’s ok!
Bon appétit !
Aha! That’s a great tip. Thanks Anna!
Love this, pinned it and can’t wait to try it! Thank you so much for posting your original inspiration from Inspired Taste. I am new to blogging and I couldn’t find where I had found those creamy secrets this I saw this. So I just updated my hummus recipe, giving credit to you both!!
Your blog was one of my first inspirations (and continues to be) for starting my blog.
xoxo
I am obsessed with all things green goddess but never seen a green goddess flavoured hummus before. This is such a delicious and unique recipe!
This looks amazing!!! I never thought about adding these ingredients to my hummus. I will definitely have a go at it. Thanks for sharing :)
My grocery store didn’t have tarragon so I used basil instead. Soooooo good! Thanks for the recipe.
I bet it was fantastic with basil! Thanks, Nes!
Ooh, I just made this and it’s great! I subbed garbanzos I had just cooked from dry beans, and found I needed to include a little more of the cooking water to get a nice consistency. So yum! Thanks!
Thanks, Lacy! So glad you enjoyed it!