Hummus is a thick and creamy dip that is made from chickpeas aka garbanzo beans. There’s a classic hummus with added lemon juice, tahini, olive oil & garlic and then there is my favorite… Creamy Green Goddess Hummus. I feel like this one is a little bit of a step up with added fresh parsley, spinach & green onion.

Chickpeas are a type of legume high in protein and fiber. They are also a great source of complex carbohydrates and full of nutrients. Because they are low calorie and the added ingredients are equally as healthy, this hummus is perfect if you are looking for something so delicious that you won’t realize how good it is for you.

This recipe makes a large batch, great for entertaining or to share with friends & family. Of course my favorite way to use it is for my weekly meal prep. Anything to make my life easier because my whole family works from home, is a must. Blend up a batch and store it in the fridge for up to one week, but with my tips & tricks I doubt it will last that long.

Don’t pass this one up, it’s rich, tasty, filling, and versatile. Not only is this an amazing dip with tortilla chips and a veggie tray, but it is a delicious spread for open faced sandwiches. Layer it on a slice of toasted bread (I love my Buttermilk Honey Spelt) and top it off with avocado, sliced tomato, and a sprinkle of everything but the bagel seasoning.

Need some more ideas?

Hummus is SO much more than an appetizer or a sandwich filling. It can also make dinner time easier. Leftovers of this recipe makes fantastic Green Goddess Chicken Pasta.

Start by cooking 16 ounces of your favorite pasta. Spaghetti, Linguini, Rotini, Rigatoni…. anything you like. Drain and reserve 1 cup of pasta water. Toss in 1 1/2 cups of hummus, a squeeze of lemon, the reserved pasta water, and salt & pepper to taste. Mix it up, plate and top off with some grilled chicken or your favorite plant based meatless option. Voila! A high protein, healthy pasta dinner.

What You’ll Need:

Chickpeas- I use canned chickpeas in this recipe. 3-16 ounce cans to be specific. This is just what I usually have on hand but feel free to make your own as long as the amounts are equal and you reserve the aquafaba.

Spinach- Just a little bit of fresh spinach adds nutrients color.

Parsley- Fresh parsley is a must. Grab a bunch of Italian parsley, it has great mild flavor.

Green Onions- You will only need about 3 green onions but you can use the rest for a garnish.

Lemon Juice- The juice of 2 lemons balances out the flavors and preserves the freshness of the greens with a little acidity.

Garlic- I only use a few garlic cloves for mine, but you can add more or less if you wish.

Tahini- Tahini is a sesame seed paste used in the classic hummus. I use it here too. For me personally, it doesn’t taste like hummus without it.

Olive Oil- Adding olive oil help it blend, keep it creamy and add more flavor.

Cumin- Cumin powder adds that bit of smokiness.

Blender– I have only ever made hummus in my high-powered blender. The Vitamix works best in my opinion. I do have another great blender but the end result isn’t quite as smooth, though still delicious. I love my vitamix because I haven’t ever had to worry about “peeling” the chickpeas. If you have food processor big enough, you can certainly give it a try too.

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