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If there’s ever a dip that lives up to its name, it’s this Green Goddess Hummus. It’s bright, herby, creamy and packed with ingredients that do your body a lot of good – without sacrificing flavor. Whether you’re looking to detox, boost your protein or finally meet your daily fiber goals (without choking down another boring salad) this dip delivers.
I got the idea after I made my Green Goddess Salad— I was blown away by how much fresh herbs can do for a dish. Blending parsley, dill and cilantro into hummus is such a simple move but the flavor is huge.
Why You’ll Love This Hummus
I know, I know—it’s green. And for some people, that’s an instant red flag. But hear me out: this Green Goddess Hummus is not just pretty to look at, it’s legit delicious. We’re talking creamy, herby, flavor-packed goodness that takes just 10 minutes to make and way cheaper than store-bought hummus.
Now let’s get to the good stuff:
- 8 grams of plant-powered protein per serving thanks to chickpeas and tahini.
- 7 grams of fiber per serving – yes, seven. Most of us are fiber deficient and it can mess with digestion, blood sugar and even mood. This hummus and veggies combo fixes that—deliciously.
- A powerhouse trio of herbs— parsley, cilantro, and dill aren’t just there for flavor (though they crush it). They’re natural detoxifiers that help flush out toxins, support liver health, and fight inflammation.
Hummus can be used in so many ways: as a dip for raw veggies, a spread on toast or wraps, a topping for grain bowls or a base for salad dressings when thinned with lemon juice or oil. It’s an easy way to add flavor, fiber and plant-based protein to meals and only takes 10 minutes.
How to Make Green Goddess Hummus
Making hummus at home is so easy—and way cheaper than buying those tiny $5 tubs at the store. Plus, this version is loaded with fresh herbs, protein, and fiber, so it actually tastes amazing and fills you up. I can whip it up in like 10 minutes, and it lasts me all week. Here’s how I make it:
- Start with canned chickpeas: Use canned chickpeas for convenience—just drain and rinse them well to reduce sodium and improve flavor. For extra-smooth hummus, warm them slightly (I do this during the blending process on high speed in the Vitamix) or even peel them (if you have the time). The warmer they are, the creamier the dip.
- Add lots of herbs: This is where the “green goddess” magic happens. Use fresh parsley, cilantro and dill—stems removed—for the best flavor and color. Herbs are packed with antioxidants and help your body’s natural detox processes.
- Blend it all together: In a high-powered blender or food processor, combine chickpeas, herbs, garlic, lemon juice, tahini, olive oil (or aquafaba for an oil-free version), and salt. Blend until smooth and creamy. Scrape down the sides as needed and add a splash of water or aquafaba to loosen the texture if it’s too thick.
Pro tip: Start with less liquid and add more slowly. You want creamy—not runny. - Taste and adjust: Once blended, taste your hummus. Need more zing? Add another squeeze of lemon. Want it creamier? A bit more tahini or oil can do the trick. More salt can bring the flavors to life, so don’t be afraid to adjust. I’ve added garlic and onion powder before and it was so good!
Whether you’re dipping into crunchy cucumber or spreading it on a veggie wrap, this Green Goddess Hummus makes healthy eating feel like a treat. It’s detoxifying, fiber packed, protein rich and—let’s be honest—pretty enough to make your fridge (or Instagram feed) look like it’s thriving.
Green Goddess Hummus
Ingredients
- 1 ½ cup chickpeas canned
- 1 cup fresh parsley stems removed
- ½ cup fresh cilantro stems removed
- ½ cup fresh dill stems removed
- 2 garlic clove
- 2 tbsp lemon juiced
- ¼ cup extra-virgin olive oil
- 2 tbsp tahini
- ½ tsp sea salt, unrefined
Instructions
- In a food processor, combine chickpeas, herbs, garlic, lemon juice, olive oil, tahini, and salt.
- Blend until smooth and creamy, scraping down the sides as needed. Add a splash of water if you want a thinner consistency.
- Serve with your favorite fresh veggies for a nourishing snack or light lunch.
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Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Fresh herbs are key to the flavor and detox benefits of green goddess hummus. Dried herbs just don’t offer the same vibrant taste or color. While you can use dried parsley or dill in a pinch, the final result won’t be quite as fresh or bright.
Yes, you can make green goddess hummus without tahini, but it will affect the texture and flavor. Tahini adds creaminess and boosts the protein content. If needed, you can swap it with sunflower seed butter or extra olive oil, though the hummus will be slightly different in richness.
Peeling chickpeas isn’t required, but it can make your green goddess hummus extra creamy. Using a Vitamix will get a creamier dip than using a food processor.
Green goddess hummus will stay fresh in the fridge for about 4–5 days when stored in an airtight container. Since it’s made with fresh herbs, it’s best eaten sooner to enjoy its vibrant flavor and color.
You can freeze green goddess hummus, but the fresh herbs may lose some of their brightness once thawed. For best results, freeze it without the olive oil and drizzle fresh oil on top after defrosting to bring back a bit of richness.
If you want to make your Green Goddess Hummus oil-free, replace the olive oil with 2–4 tablespoons of aquafaba (the liquid from the can of chickpeas). It adds moisture and a silky texture without the oil. You can also swap the olive oil and tahini for vegetable stock to completely omit oil.
This is a great herby hummus. I have all of these herbs in my garden, so great way to use them! (I have made this twice) With carrots and celery or even on a cracker. it is tasty and filling.
I did need to blend a bit longer and add some ater to get to the right consistency.
OMG! I was blown away by how delicious this is! I don’t have a food processor so I put everything except the garlic and chickpeas in my Vitamix – then added 2 extra tablespoons of lemon juice and a little water to thin it enough to scoop it out with a spatula. Also, I prefer cooked garlic so I sauteed the garlic, then added the chickpeas (plus a little water), cooked for a short time, then mashed it all up (added a little more water to thin it out). Mixed it all up and WOW!!! Will be making this regularly! Thank you!
Great idea to use the Vitamix, Susan! So glad you gave this one a try.