Active time: 15 minutes Total time: 15 minutes
This easy homemade hummus is a great way to use any leftover tender herbs and greens in your fridge. In fact, the more variety, the more complex flavor. Serve it as a dip with fresh vegetables and seeded crackers as we do here, add a dollop to a grain bowl or smear on a turkey wrap.
Green Goddess Hummus With Crudités and Crackers
- 1/4 cup (67g) tahini
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 2 scallions, chopped
- 1 small garlic clove, finely grated
- Kosher salt, to taste
- 1 15-ounce (260g) can chickpeas, rinsed and drained
- 1 1/2 cups (33g) fresh herbs and greens, such as mint, basil, tarragon, dill, parsley, baby spinach and arugula, roughly chopped
- Freshly ground black pepper, to taste
Optional Serving Suggestions
- Cut vegetables, such as radishes, snap peas, cucumber, celery, carrots and bell pepper
- Seeded crackers or whole-wheat pita chips
In a food processor, puree the tahini with the lemon juice, olive oil, scallions, garlic and 1/2 teaspoon of salt. With the machine running, slowly add the 2 tablespoons ice water until the tahini is smooth and pale.
Add the chickpeas and mixed herbs and puree until very smooth, scraping down the sides as needed. If you would like a thinner consistency, gradually add more water. Season with salt and pepper.
Scrape the hummus into a small serving bowl. Serve with cut vegetables and seeded crackers or pita chips.
Note: The hummus can be made the day before and refrigerated overnight.
Serves: 6 | Serving Size: 1/3 cup of hummus
Nutrition (per serving): Calories: 197; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 178mg; Carbohydrate: 9g; Dietary Fiber: 0g; Sugar: 0g; Protein 5g