Green Goddess Hummus with Herbs

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!

📝 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

1. 1Soften 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.)
2. 2Start Green Hummus: 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.
3. 3Add Softened Beans: 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. 4Add Arugula and All Fresh Herbs: 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.
5. 5Stream in Oil; Adjust Taste: 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.)
6. 6Serve Green Goddess Hummus: 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!