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Immerse yourself in the herbed delight of Green Goddess Hummus. Featuring chickpeas or white beans blended with peppery arugula, a tantalizing mix of fresh herbs, a hint of garlic, and a touch of champagne vinegar, this green dip is bursting with garden-freshness and savory goodness in every bite!

“I’m CRAZY about this hummus recipe! This is one of the most delicious, beautiful hummus creations I’ve ever tasted and seen — I’m in love with it!”

– MARCIE

Update: This recipe was originally published in December 2016. I made edits to the photos below to include more information about making green chickpea hummus at home.

Hi, friends! If you have followed this website for any length of time you know that hummus is kind of my forte. In case you are new here – Hi and WELCOME! Feel free to peep my baby arsenal of hummus recipes on my recipe index. I’ll wait…

Did you check them out?! I told you, I really REALLY like eating and creating delicious hummus recipes. Which brings me to todays recipe – green chickpea hummus.

Table of Contents

About this green goddess hummus

Super creamy and sublimely smooth this greed goddess hummus recipe features tender white beans blended with slightly sweet roasted garlic cloves, peppery arugula, herbaceous parsley, fresh chives, and a hint of acidic fresh lemon juice. If you’re looking to make things holiday festive, top your bowl of green hummus with sweet, tart pomegranate arils for a beautiful red and green dip you and your guests are sure to love.

Overall, this hummus is a mellow melody of flavors that play together oh-so well. Especially when you serve it with soft, warm naan bread or crispy, toasty pita chips.

While I DID put the word ‘holiday’ in front of this hummus, this dip should NOT be restricted to JUST your holiday parties. I highly encourage you to make a double batch, cozy on up in front of the TV and eat this chickpea dip on repeat. Just dip, baby, dip.

If you’re looking for more fresh hummus recipes, be sure to try these next: Chipotle Hommus, Sweet Potato Hommus, Chicken Hommus, and Cucumber and Hummus.

Why you’ll love hummus recipe

This creamy and herbaceous green hummus dip is bold and fresh with vibrant color and super-smooth texture. Here’s why you’ll love this arugula dip:

  • Healthy: This green hummus is loaded with healthy and fresh ingredients with a much higher nutritional value than any commercial hummus you’ll buy. 
  • Enjoy anytime: This smooth and creamy green goddess hummus is made with readily available ingredients so that you can enjoy it any time of the year for any kind of occasion. 
  • Perfect for those who dislike chickpeas: Although it may be hard to understand, not everyone enjoys chickpeas! Hummus made with creamy cannellini beans is the answer to your prayers!
  • Stunning party appetizer: Easily impress your family, friends, and party guests with this beautiful herbed hummus. 

Ingredients for green hummus

Calling all the chickpea haters – this creamy green goddess hummus with cannellini beans has your name on it! Here’s everything you need: 

  • Garlic. Feel free to add more garlic to this herb hummus if you love roasted garlic flavor in your food. Use the leftover roasted garlic cloves from the head of garlic in other dishes during the week.
  • Olive oil. Add more olive oil to the parsley hummus for a thinner consistency. 
  • Garbanzo beans or cannellini beans. You’ll need to aquafaba (chickpea liquid), so be sure to NOT drain or rinse the beans prior to making this recipe.
  • Tahini. This is a key ingredient in most hummus recipes. It adds a smooth texture to the hummus and incredible flavor. 
  • Fresh lemon. Use freshly squeezed lemon juice for the best flavor. It helps to cut through the rich and creamy flavors of this green goddess hummus. 
  • Green herbs. This green hummus recipe calls for a mixture of baby arugula, fresh parsley leaves, chives, and basil or tarragon. Increase the arugula for a bolder peppery flavor. Substitution: Green onions.
  • Anchovy. Just one salty, umami-packed anchovy lends a beautiful complexity to this dip. I know it sounds weird, it is a classic ingredient in traditional Green Goddess. Trust me, you don’t want to skip it.
  • Vinegar. Look for a high-quality brand of Champagne vinegar or sherry vinegar for the best flavor profile.

Recipe variations

  • Holiday Hummus: If you’re looking for a holiday hummus recipe perfect for celebrating winter holidays such as Christmas, scatter fresh pomegranate arils all over the green hummus before serving. It’s a festively easy appetizer idea that I always use around holiday season.
  • Herbs: This green chickpeas hummus recipe calls for baby arugula, parsley, basil, and chives. Easily adjust the measurements of these herbs to suit your flavor preferences. For a more peppery flavor, increase the baby arugula. Experiment with using fresh tarragon instead of basil, green onion instead of chives, and other green herbs you love. 

How to make hummus with green herbs

This recipe for green goddess hummus with fresh herbs is pretty straightforward to make. Here’s how:

  1. Soften Beans: Empty the can of beans along with their liquid into a microwave-safe bowl. Then cover the bowl with a lid and microwave on high power for 4-6 minutes, or until beans are very soft. Drain the beans, reserving all the liquid and then set everything aside. (Tip: This step is optional; however, it is one of the keys to creating a super smooth hummus.) 
  2. Start Green Goddess Hummus: Pour half a cup of aquafaba (reserved liquid from the can of beans) into the bowl of a food processor or high-speed blender. Add the garlic cloves, tahini, fresh lemon juice, vinegar, salt, and pepper. Then process for 1 minute. Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl. Then continue to process for an additional minute, or until the mixture is smooth in consistency.
  3. Add the Beans: Add the softened white beans or chickpeas to the food processor and process the hummus again until it’s very smooth, about 3 minutes. Then scrape the sides and bottom of the bowl.
  4. Add Arugula and Fresh Herbs: Add the arugula, fresh parsley, fresh chives, fresh basil, and anchovy to the food processor and pulse until roughly chopped.
  5. Stream in Oil and Adjust for Taste and Consistency: With the food processor running, slowly stream in a tablespoon of olive oil. Use a spoon to taste the green hummus and adjust for taste and consistency.
  6. Garnish and Serve: Transfer the herbed green hummus to a large serving bowl and top with more fresh herbs. Serve and enjoy!

Tips for the herbed hummus 

  • Use quality ingredients. Start with fresh, high-quality ingredients for the best flavor. This is especially true with the green herbs. If you need help selecting fresh herbs to use in the kitchen, or storing fresh herbs properly, no worries – I’ve got you covered.
  • Roast the garlic. If you’re looking for a mellow, beautifully rich garlic flavor, swap the raw garlic cloves out and use roasted garlic cloves instead. Please note that you can use 2 to 4 times MORE roasted garlic than raw garlic. (Keep any remaining roasted cloves in an airtight container and store them in the refrigerator.)
  • Soften the beans. Regardless of if you’re using dried beans and cooking the chickpeas yourself, or using a can of cooked beans, you’ll need to soften the beans in the microwave or on the stovetop prior to starting the hummus. This step ensures a silky-smooth, creamy-dreamy texture.
  • Customize it. The measurements of arugula, cloves of garlic, and fresh herbs in the recipe below are mere suggestions. If you are nervous about going off script, make the hummus according to the recipe instructions and then add more of whatever pleases you. Just make sure you give it a really good buzz in the food processor after any addition.
  • Control consistency. Pay attention to the consistency of your hommos dip. If it’s too thick, slowly stream in more aquafaba or ice cold water, 1 tablespoon at a time, until the desired consistency is achieved. If you prefer a thicker dip, simply add more arugula, chickpeas, or beans.
  • Garnish creatively. You eat with your eyes first, so be sure to garnish your green goddess hummus with a drizzle of olive oil, a sprinkle of fresh herbs, toasted nuts, or extra spices for a pop of flare and flavor.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

What does aquafaba do to hummus?

Aquafaba is the liquid found in the canned chickpeas or the water leftover from cooking dried chickpeas. Essentially, aquafaba is like liquid gold and it serves two purposes in hummus recipes:

  • Texture. The viscosity and protein content in aquafaba helps the hummus become super smooth and creamy in texture.
  • Volume: Whipping the aquafaba increases the volume and helps to create a light, airy dip.

Can I use dried herbs instead of fresh ones in my hummus?

The star ingredients in this green chickpea hummus recipe are the fresh ingredients and herbs – peppery baby arugula, fragrant Italian parsley, delicate chives, and sweet fresh basil. Using fresh herbs will obviously provide the best flavor profile and aroma. However, you can substitute dry herbs if you’d like. You’ll need to use about 1/3 of the amount of dried herbs as fresh herbs. For example, instead of 3 tablespoons of fresh chives, you can use 1 tablespoon of dried chives.

Why is it called “green goddess” hummus?

This green goddess hummus recipe is inspired by the green goddess salad dressing that is made with a combination of fresh herbs, such as chives and tarragon. 

How do I know if my chickpea hummus has gone bad?

Hummus has a mellow flavor with nutty notes from the tahini. It will start to smell and taste sour when it begins to go bad. 

Serving suggestions for hummus with herbs

You can serve this green chickpea hummus dip any number of ways. Below are some delicious ideas to help get those creative culinary juices flowing:

Common serving suggestions

  • Garden Veggie Platter: Serve an assortment of vibrant, fresh vegetables like cucumber spears, carrot sticks, sweet mini peppers, and cherry tomatoes alongside a bowl of green chickpea hummus.
  • Flatbreads or Pita Chips: Toast or grill up a fluffy naan bread, make oven baked pita chips, or bake up crostini recipes to serve alongside this herbed hummus.
  • Spread for Sandwiches and Wraps: Swap out the traditional mustard and mayo combination for a delicious smear of herby hummus dip. It’s especially good on veggie wraps and baked falafel ball sandwiches!
  • Green Goddess Dressing: Thin the green hummus out with ice cold water and extra virgin olive oil to create a rich, creamy fresh herb salad dressing, similar to this green goddess dressing recipe.

Tasty twists

  • Crudité Cups: Create individual appetizers by layering crisp, colorful veggies, like julienne carrots, radish slices, and zucchini ribbons into a small glass cup. Top each cup with a dollop of herbed hummus and a sprinkle of more fresh herbs for an eye-catching presentation.
  • Stuffed Mini Peppers: Hollow out the inside of sweet mini peppers and fill them with the green goddess dip for a playful twist on traditional stuffed peppers.
  • Holiday Hummus: I like to garnish the top of this green goddess hummus recipe with juicy pomegranate arils and fresh herbs for the winter holidays. Serve it with roasted garlic clove bread and watch the happy smiles appear.
  • St Patrick’s Day Huddle: The gorgeous green color of this hummus also lends itself perfectly to St. Paddy’s day celebrations, especially when paired with sour apple pucker drinks.

Storing leftovers

  • Place leftover herb hummus in an airtight container and store the fridge for up to 7 days.

Freezing instructions

  • Store the green herb dip in an airtight, freezer-safe container. But, make sure you leave at least ½-inch headspace as the dip will expand as it freezes.
  • Hummus will keep well for up to 3 months in the freezer. While you can safely store it for longer than that, it may change the consistency and texture.
  • Pro-tip:  Freeze hummus recipes in small, individual portions for easy snacking and portion control!
  • Thaw in the refrigerator and stir well before using. Once thawed, the dip should be used within 5 days.

The holidays don’t have to be all about fattening foods. Add this healthy, festive and fabulous green chickpea hummus dip to your hors d’oeuvres line up!

Until Thursday friends, cheers – to healthy holiday eats!

Cheyanne

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More green hummus recipes!

If you love this green and red holiday dip, try one of these delicious, ultra-creamy hummus recipes next:

Overhead photo of green hummus with fresh herbs in a white bowl with a pita chip dipped into the hummus.

Green Goddess Hummus with Herbs

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 serving
Print Recipe Pin Recipe
Immerse yourself in the herbed delight of Green Goddess Hummus. Featuring chickpeas or white beans blended with peppery arugula, a tantalizing blend of fresh herbs, a hint of garlic, and a touch of champagne vinegar, this green dip is bursting with garden-freshness and savory goodness in every bite!

Equipment

  • 1 Microwave-Safe Bowl (for softening chickpeas or white beans)
  • 1 Food Processor or High-Speed Blender (for making hummus)
  • 1 Rubber Spatula (for scraping bowl)

Ingredients 

  • 1 (16 ounce) Can Cooked Chickpeas – DO NOT DRAIN OR RINSE (substitute: cooked white beans)
  • 1-2 cloves Garlic – peeled (sub: 6-8 cloves roasted garlic)
  • 3 TBS Tahini – well stirred
  • 2 TBS Fresh Lemon Juice (from one small lemon)
  • 1 TBS Champagne Vinegar (sub: sherry vinegar)
  • 1 Cup Baby Arugula – packed (30 grams) (sub: watercress or baby spinach)
  • 1/3 Cup Fresh Italian Parsley Leaves – gently packed (13 grams)
  • 3 TBS Freshly Snipped Chives – packed and heaping (8 grams)
  • 2 TBS Fresh Basil Leaves – packed (4 grams) (sub: fresh tarragon leaves)
  • 1 whole Anchovy Filet – preferably packed in oil; drained
  • 1 TBS Olive Oil – or more to taste
  • To Taste Sea Salt and Fresh Ground Black Pepper
  • Serving Suggestions: Pita Chips Crostini, Garlic Bread, Crudité

Instructions

  • Soften Beans: Empty the can of beans along with their liquid into a microwave-safe bowl. Then cover the bowl with a lid, leaving the lid slightly cracked open on the side to form a vent. Place the bowl in the microwave and heat on high power for 4-6 minutes, or until beans are very soft. Drain the beans, reserving all the liquid and then set everything aside. (Tip: This step is optional; however, it is one of the keys to creating a super smooth hummus.) (Note: Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
  • Start Green Goddess Hummus: Pour ½ cup (8 TBS) of aquafaba (reserved liquid from the can of beans) into the bowl of a food processor or high-speed blender. Add the garlic, tahini, fresh lemon juice, and vinegar. Season with ¾ teaspoon salt and scant ¼ teaspoon of black pepper. Process for 1 minute. Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl. Then continue to process for an additional minute, or until the mixture is smooth in consistency. Scrape the sides and bottom of the bowl again before proceeding.
  • Add the Beans: Add the softened white beans or chickpeas to the food processor and process the hummus again until it’s very smooth, about 3 minutes. Then scrape the sides and bottom of the bowl.
  • Add Arugula, Fresh Herbs, and Anchovy: Add the arugula, fresh parsley, fresh chives, fresh tarragon or basil, and anchovy filet to the food processor and pulse until roughly chopped.
  • Stream in Oil and Adjust for Taste and Consistency: With the food processor running, slowly stream in the tablespoon of olive oil. Once added, stop the motor and use a rubber spatula to scrape the sides and the bottom of the bowl. Then, continue to process the green hummus until it’s smooth. Use a spoon to take a bite of the dip and adjust for taste and consistency by adding more seasonings for flavor, oil for richness, and more aquafaba or ice-cold water (one tablespoon at a time) for a thinner dip. (Note: I typically add two extra tablespoons of chickpea liquid, salt and pepper.)
  • Garnish and Serve: Transfer the herbed green hummus to a large serving bowl and top with more fresh herbs and pomegranate arils, if using. Serve with crostini, pita chips, roasted garlic toasts, or your favorite dippers and enjoy!

Video

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 70kcal    Carbohydrates: 3g    Protein: 2g    Fat: 6g    Saturated Fat: 1g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 3g    Cholesterol: 0.1mg    Sodium: 6mg    Potassium: 81mg    Fiber: 1g    Sugar: 0.3g    Vitamin A: 466IU    Vitamin C: 8mg    Calcium: 25mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: Mediterranean

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