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Creamy, dreamy, and festively fabulous, this recipe for green goddess hummus with herbs is the perfect way to kick off all your holiday parties. Featuring white beans, roasted garlic, peppery arugula, and plenty of fresh herbs this dip proves your holidays don’t have to be filled with just fattening foods! 

Overhead shot of Holiday hummus (arugula and roasted garlic) garnished with fresh parsley and pomegranate arils in a white bowl on a white plate with pita triangles and fresh parsley stems with a deep purple linen on the side.

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. Plus there’s now a step-by-step recipe video showing you just how easy it is to make this dip 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.

45 degree angle shot of Holiday Hummus (arugula and roasted garlic white bean hummus) garnished with fresh parsley and pomegranate arils in a white bowl with a pita triangle dipped in; on a white plate with pita triangles and fresh parsley stems with a deep purple linen under the plate

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.

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. 
45 degree angle, up close shot of Holiday Hummus (arugula and roasted garlic white bean hummus) garnished with fresh parsley and pomegranate arils in a white bowl with a pita triangle dipped in

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. 
  • Cannellini beans. Drain the beans well to prevent excess liquid affecting the consistency of this green hummus. Substitution: Chickpeas are great for those who enjoy chickpea-based hummus. 
  • Tahini. This is a key ingredient in most hummus recipes. It adds a smooth texture to the hummus and incredible flavor. 
  • Juiced 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, and chives. Increase the arugula for a bolder peppery flavor. Substitution: Green onions, basil, and fresh tarragon are great alternatives. 
  • Ice cold water. Add more water to the hummus mixture for a thinner consistency. 

Recipe variations

  • Beans: This green goddess hummus with herbs and arugula is made intentionally with cannellini beans as an alternative for the chickpea haters! Feel free to use canned and drained chickpeas instead if you prefer. 
  • Herbs: This green goddess hummus recipe calls for baby arugula, parsley, 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 fresh tarragon, basil, green onion, and other green herbs. 
Straight on, up close shot of Holiday Hummus (arugula and roasted garlic white bean hummus) garnished with fresh parsley and pomegranate arils in a white bowl with a deep purple linen blurred in the background

How to make hummus with green herbs

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

  • 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.) 
  • Start Green Goddess Hummus: Pour 7 TBS of aquafaba (reserved liquid from the can of beans) into the bowl of a food processor or high-speed blender. Add the roasted garlic cloves, tahini, and fresh lemon juice. Season with 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.
  • 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 and Fresh Herbs: Add the arugula, fresh parsley and fresh chives 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 a tablespoon of olive oil. Use a spoon to taste the green hummus and adjust for taste and consistency.
  • 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 and enjoy!

Tips for the herbed hummus 

  1. Customize it! The measurements of arugula, cloves of garlic, and fresh herbs in the recipe below are mere suggestions. Like a lot of peppery bite from arugula? Use more. Does roasted garlic make your heart go pitter patter? Increase the amount of cloves. If you are nervous about going off recipe, make the hummus as directed below, and then add more of whatever pleases you. Just make sure you give it a really good buzz in the food processor after the addition.
  2. Roasted Garlic: The recipe below calls for roasting a whole head of garlic, but you will only use 4 cloves in the hummus. Keep the remaining cloves in an airtight container and store them in the refrigerator. Use them in place of raw garlic for added flavor… mashed potatoes, rub them on toasted bread, spruce up spaghetti sauce, the options are limitless.
  3. If you want hummus with a thinner consistency, slowly stream in more ICE COLD water, 1 tablespoon at a time, until the desired consistency is achieved.

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 ice cold water do to hummus?

Ice cold water makes hummus creamy and light with a fluffy texture. 

Is this green goddess hummus healthy?

While I am not a nutritionist, I do believe this herb hummus is nutritionally delicious! It’s loaded with fresh herbs, plant-based protein, energy-boosting carbs, healthy fat, and fiber. Hummus is a good source of vitamins and minerals – the ideal dip to add to your meal rotations or to enjoy at parties with zero guilt!

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. 

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. 

Overhead shot slides of the four steps to make holiday Hummus (arugula and roasted garlic white bean hummus) in the bowl of a food processor.

Serving suggestions for hummus with herbs

I like to serve this green goddess hummus recipe at the holidays of juicy pomegranate arils and fresh herbs. However, you can serve this hummus dip any number of ways. Below are a few ideas to help get those creative culinary juices flowing:

  • Appetizer Dip: Serve this green chickpea hummus as a dip with oven baked pita chips, fluffy warm naan breads, roasted garlic breads, or crostini toasts. Or opt to keep things healthy and serve with crudités, like baby carrots, seedless cucumbers, celery sticks, and sweet mini bell peppers.
  • 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 sandwiches!
  • Hummus Dressing: Thin the green hummus out with ice cold water and extra virgin olive oil to create a rich, creamy fresh herb salad dressing.
Overhead, extreme up close shot of Holiday Hummus (arugula and roasted garlic white bean hummus) garnished with a drizzle of olive oil, fresh parsley and pomegranate arils

Storing leftovers

Food safety is of the utmost importance, especially when it comes to storage! Please follow the simple tips below to ensure you are properly storing your hummus recipes.

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

Can you freeze green chickpea hummus?

You sure can! 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 dip 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.

Thaw in the refrigerator and stir well before using. Once thawed, the dip should be used within 5 days.

Pro-tip:  Freeze hummus recipes in small, individual portions for easy snacking and portion control!

Overhead shot of a hand with a pita chips dipping into Holiday Hummus (arugula and roasted garlic white bean hummus) garnished with fresh parsley and pomegranate arils in a white bowl with a deep purple linen on the side of the bowl

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

Until Thursday friends, cheers – to healthy holiday eats!

Cheyanne

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More hummus recipes!

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

And don’t forget the homemade pita chips for dipping!

How to make Holiday Hummus recipe and video👇

Green Goddess Hummus with Herbs

5 from 15 votes
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Creamy, dreamy, and festively fabulous, this green goddess hummus recipe is the perfect way to kick off all your holiday parties. Featuring white beans, roasted garlic, plenty of fresh herbs, and peppery arugula, this dip proves your holidays don't have to be filled with just fattening foods! 

Equipment

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

Ingredients 

  • 1 (15 oz) can Cannellini Beans or Garbanzo Beans – DO NOT DRAIN
  • 6-8 Cloves Roasted Garlic
  • 3 TBS Tahini – well stirred
  • 2 TBS Fresh Lemon Juice (from 1 small lemon)
  • 1 Cup Baby Arugula – packed
  • ¼ Cup Fresh Parsley Leaves – gently packed
  • 2 TBS Freshly Snipped Chives – packed
  • ½ tsp Kosher Salt and Ground Black Pepper – to taste
  • 1-2 TBS Extra Virgin Olive Oil – to taste (use a good brand!)
  • Optional Garnishes Chopped Fresh Herbs and Pomegranate Arils
  • Serving Suggestions Pita Chips Garlic Bread, Crostinis

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 7 TBS of aquafaba (reserved liquid from the can of beans) into the bowl of a food processor or high-speed blender. Add the roasted garlic cloves, tahini, and fresh lemon juice. Season with 1 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 and Fresh Herbs: Add the baby arugula, fresh parsley leaves, and fresh chives 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 a tablespoon of olive oil. Once combined, stop the motor.
    Use a spoon to taste the green hummus 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.
  • Garnish and Serve Green Hummus: 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

  • This recipe calls for roasted garlic cloves as they’re much milder, yet richer in flavor than raw garlic. Good news? Roasted garlic tastes good almost everywhere (hello toast, mashed potatoes, baked potatoes, roasted veggies, spaghetti sauce, etc. Store leftover roasted cloves in an airtight container, cover with oil, and store them in the refrigerator.
  • I encourage customization! The best part of cooking at home is making recipes to your specific taste. Please think of the measurements of arugula, cloves of garlic, and fresh herbs in this hummus recipe as a mere suggestion. If you like a lot of peppery bite from arugula, use more. If roasted garlic make your heart go pitter patter (it does mine), increase the amount of cloves (I use 8). If you are nervous about taking a recipe off course and making it your own, simply try making the recipe as directed, then taste it and be sure to adjust it to suit YOUR tastebuds. Just make sure you give the hummus a good blitz in the food processor after any additions or adjustments.
  • Storage: Hummus will keep, covered in the refrigerator, for up to one week. 
  • 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! 
  • Recipe Yield – Roughly 3 cups
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: 73kcal    Carbohydrates: 3g    Protein: 2g    Fat: 6g    Saturated Fat: 1g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 3g    Sodium: 6mg    Potassium: 81mg    Fiber: 1g    Sugar: 0.3g    Vitamin A: 339IU    Vitamin C: 8mg    Calcium: 26mg    Iron: 1mg
Course: Appetizer, Snack, starter
Cuisine: Mediterranean

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Straight on shot of Holiday Hummus (arugula and roasted garlic white bean hummus) garnished with fresh parsley and pomegranate arils in a white bowl on a white plate with pita triangles, fresh parsley stems, a deep purple linen and two red wine glasses blurred in the background