Herbed Hummus
Herbed Hummus
Use your abundance of fresh garden herbs to make this quick and easy, flavorful hummus that is totally unique. Perfect for spring and summer barbecues, this bright dish demands a place on your gingham table cloth, alongside fresh vegetables, crackers, or pita chips.
Herbed Hummus
Ingredients:
- 1 cup chickpeas, cooked
- 1 cup aquafaba
- 2 lemons, juice of
- 2 cloves garlic
- 1/4 cup tahini
- 1/2 cup parsley, loosely packed
- 1/2 cup cilantro, loosely packed
- 1/2 cup dill, loosely packed
- 1 tsp cumin
- 3/4 tsp kosher salt (or salt to taste)
Instructions:
How to cook Herbed Hummus
- In a high speed blender or food processor, combine all of the ingredients except salt.
- Blend or process on high until smooth.
- Add salt to taste, then blend or process to combine.
- Serve with fresh vegetables or pita chips, or on sandwiches/burgers/wraps as a spread. Store in an airtight container in the fridge for up to 5 days.
Notes:
Calories
226.62Fat (grams)
9.54Sat. Fat (grams)
1.29Carbs (grams)
33.50Fiber (grams)
7.26Net carbs
26.24Sugar (grams)
11.90Protein (grams)
7.97Sodium (milligrams)
489.34Cholesterol (grams)
0.00About the recipe:
Everyone loves hummus. It’s a vegan’s best friend at potlucks. But it’s fun to mix things up, and adding a bunch of fresh herbs was just the kind of flavor injection that my usual garbanzo bean recipe needed. I’ve tried this recipe with cilantro, parsley, and dill AND with cilantro, parsley, and chives. I preferred the dill version better, though I think all four herbs would make a killer dip as well. To customize this, just add 1 1/2 cups total of your favorite fresh herbs and blend until smooth. This recipe is ideal for those of us who are fortunate enough to grow our own herbs, since purchasing herbs at the store can get expensive.
In addition to adding lots of herbs to my normal oil-free hummus recipe, I added more lemon juice to “brighten” the flavor and compliment the freshness of the herbs. I also added a bit more tahini than I would usually use, fewer chickpeas, and more aquafaba in order to make a creamy hummus that is on the thinner side. It worked perfectly.
If you’re serving this at a party as a dip, I recommend drizzling it with a bit of balsamic vinegar and garnishing with fresh mint. Your guests will be FLOORED at how delicious it is.
RECIPE NOTES:
Aquafaba is the liquid that comes in a can of chickpeas. It is pure magic, and is an excellent replacement for oil in hummus. When draining a can of chickpeas, save the drained-off liquid. If you’re making chickpeas from dry in a pressure cooker, you can also use the remaining bean water in the pot after cooking.
If you don’t have a full cup of aquafaba, use water as a substitute for the missing aquafaba.
Customize this recipe by replacing the cilantro, parsley, and dill with 1 1/2 cups of your favorite herbs (loosely packed).
3/4 tsp of kosher salt was the perfect amount for my taste- add salt slowly until it is seasoned to your liking.
You can also use this recipe as a spread for sandwiches, burgers, and wraps, as a salad dressing, or as a creamy addition to a spring buddha bowl. Check out my Herbed Hummus with Grilled Root Vegetables to see how I’ve been using this recipe.
Did you make this recipe? Let me know! Tag me on instagram @notlikemama. I love to see your versions of my recipes!
This bright green hummus brought a.much needed injection of whimsy, fun, and spring to my quarantine table. I hope it does the same for you.
Happy Cooking,
Courtney