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Green chickpea hummus in a glass bowl with parsley on top and carrots, red pepper and celery around it.
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Easy Green Goddess Hummus

Made in just a few minutes this vegan hummus recipe makes the perfect veggie dip or the base of any wrap.
Course Snack
Cuisine American
Keyword hummus, kale
Prep Time 7 minutes
Cook Time 0 minutes
0 minutes
Total Time 7 minutes
Servings 6 servings
Calories 280kcal
Author Shelby Stover

Equipment

Ingredients

  • ½ cup tahini
  • 2 clove garlic
  • 1 lemon juiced
  • ⅓ cup olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1.5 cups packed kale
  • 1.75 cups cooked chickpeas
  • 2 tablespoons water
  • 1 tablespoon chives

Instructions

  • In a powerful blender or a food processor, add the garlic, lemon juice, olive oil, onion powder, cumin and salt.
  • Blend until combined.
  • Add in the kale, chives and chickpeas.
  • Begin to blend on low. If using a blender, you will need a tamper to keep it going.
  • Add the water to help blend completely.
  • Blend until everything is combined.

Video

Notes

This green chickpea hummus is thick. If you want to thin or smooth it out, add a tablespoon more of oil.
Though this recipe uses kale, there's nothing to say you can't switch up the greens. Spinach, basil, or fresh parsley work too.
However, because kale is so dense, switching the veggie may change the texture a bit too.
You can store the green goddess hummus in an airtight container for about a week.
Both canned or raw chickpeas will work for the hummus. However, if using raw, make sure to soak and cook them fully first.
Makes 1.5 cups of hummus. The serving size is ¼ cup.

Nutrition

Calories: 280kcal | Carbohydrates: 14g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 247mg | Potassium: 254mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1722IU | Vitamin C: 27mg | Calcium: 97mg | Iron: 2mg