Photo: Ernest Porzi
Green Goddess Hummus
11 ingredients
3 min + 5 min
1¾ cup
openrecipes
Ultra creamy, healthy hummus flavored with herbs! Use classic green goddess dressing herbs like me or change it up with other fresh, leafy herbs. (You'll want to use 1 cup or less fresh herbs, to taste. I think arugula would be awesome.) Learn the trick to making creamy homemade hummus, too! Recipe yields about 1¾ cup hummus.
Estimated Nutrition (whole recipe, rough)
369
Calories
11g
Protein
24g
Fat
33g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 1 large lemon's worth)
- 2 tablespoons olive oil, plus more for serving
- ½ cup roughly chopped, loosely packed fresh parsley
- ¼ cup roughly chopped, loosely packed fresh tarragon
- 2 to 3 tablespoons roughly chopped fresh chives
- 1 large garlic clove, roughly chopped
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- ½ teaspoon salt, more to taste
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes