I know I keep saying that every new hummus I make is “my ultimate fave”. Maybe I should just come clean and say when it comes to hummus, I’m a leeetle polyamorous. Probably a lot polyamorous. Creamy sundried tomato, zingy avocado & ACV, pinktastic roasted garlic & beetroot… I love ALL my hummus babies equally!
But this one is my ultimate fave. 🤣
Green Goddess hummus gets its catchy moniker from a salad dressing (legend has it Louis XIII was the first to concoct a green sauce which would later become the dressing), verdant in hue because of a hunk of heady herbs.
My hummus is no different—fistfuls of freshly picked green stuff form the flavour—only because it’s hummus, it’s so much more versatile. In other words, easier to gorge upon.
I usually roast my garlic for hummus, but with this one, I prefer the garlic raw because it’s meant to be punchy. Hence the smattering of pink peppercorns, too.
How to Make Your Hummus Super Smooth + Silkyyyy
The secret to ridiculously creamy hummus is to blend your chickpeas and tahini before adding the extras. All they need is whatever liquid element you’re using—like lemon juice and excess oil from the tomatoes, and then you blitz into a super-smooth consistency.
One last thing.
Don’t be shy with the ingredients, here. The secret to this lively lil’ green hummus is to be generous. A mega lemon (or two), fat allium cloves, and Hulk-handfuls of your herb garden.
A gloriously GREEN, creamy, zesty hummus loaded with fresh herbs and a punchy pinch of pink pepper.
- 1 tin chickpeas
- 1 large garlic clove
- 1 tbsp dark or light tahini paste
- 1 lemon, unwaxed
- A generous swizzle of extra virgin olive oil, plus a little more for serving
- Sea salt + black pepper, to taste
- 1 tsp pink peppercorns
- Hunk of fresh tarragon*
- Hunk of fresh flat leaf parsley*
- Hunk of fresh chives*
- Drain and rinse the chickpeas, then, using a food processor, blend together with garlic, tahini, juice of the lemon, olive oil and seasonings until smooth. Add more olive oil if hummus is not yet silky.
- Chop your herbs into 2cm (around 1inch) hunks and toss into the processor. Blitz until you’re happy with the consistency.
- Taste. Add more herbs, lemon, or seasoning if you require. Spoon into a bowl, drizzle with your swankiest olive oil. Eat with abandon—carrot sticks optional.
*smallish handful – you can always add more at the end!