Green Herbed Hummus

by Elise Schwartz | January 17, 2011 1:24 PM

Dave and I are huge hummus fans.  We eat a quart of hummus just about every week.  Our top favorites are this recipe for Green Herbed Hummus, Roasted Garlic Hummus[1], and Roasted Red Pepper Hummus[2] (the classics, right?).  We also rotate in Beet Hummus[3], Zucchini Hummus[4], and Broccoli Hummus when we need a break from the chickpeas.

Hummus is a great snack or component to a fabulous lunch!  Full of protein, good fats, antioxidants, it provides you with fuel! :)  We’ll eat with zucchini and celery sticks or served over a bed of spinach.  Mmm mmm good!


Green Herbed Hummus
Makes About 2 cups

2 cups of organic chickpeas, rinsed and drained
2 garlic cloves
2 Tbsp raw almond butter
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 organic scallion, chopped
1 Tbsp fresh dill
1-2 Tbsp fresh lemon juice
1/4 tsp cayenne pepper[6]
1/4 tsp sea salt[7]
1/3 cup olive oil

In a food processor or blender, add all ingredients except olive oil.  Pulse until slightly combined.  Run on High speed and stream in olive oil until combined.  Refrigerate 2 hours before serving to allow flavors to mix.

  1. Roasted Garlic Hummus:
  2. Roasted Red Pepper Hummus:
  3. Beet Hummus:
  4. Zucchini Hummus:
  5. [Image]:
  6. :
  7. :

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