Green Hummus Recipes

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CHEF JOHN'S GREEN HUMMUS



Chef John's Green Hummus image

This simple, basil-spiked 'green' hummus is a great summer twist on everyone's favorite spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And don't even get me started on wraps. I won't even touch a wrap that doesn't contain hummus, and neither should you.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 6

Number Of Ingredients 7

⅓ cup firmly packed fresh basil leaves
4 cloves garlic, chopped
1 tablespoon lemon juice, or to taste
3 tablespoons olive oil, divided
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can white beans, drained
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
  • Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 26.5 g, Fat 7.5 g, Fiber 5.5 g, Protein 7.7 g, SaturatedFat 1 g, Sodium 143.7 mg, Sugar 0.3 g

GREEN OLIVE HUMMUS



Green Olive Hummus image

Ordinary hummus gets an upgrade with green olives in the puree.

Provided by Food Network Kitchen

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 9

1 large clove garlic
1 1/2 cups pitted large green olives packed in oil (7 1/2 ounces), such as Cerignola
One 15-ounce can chickpeas, rinsed and drained
1/4 cup olive oil
1/4 cup parsley leaves
1/4 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt
Pita chips, crackers or crudites, for serving

Steps:

  • Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form.
  • With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides.
  • Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites.

GREEN HERB HUMMUS



Green Herb Hummus image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 13

1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips

Steps:

  • Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
  • Serve with dippers.

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  • Combine all of the above-listed ingredients in a food processor or high-powered blender (such as a Vitamix) and pulse/blend until combined.
  • You may need to stop your blender or food processor a few times to stir it as you go. If you’re using a Vitamix, grab the tamper tool.
  • Don’t add any water to your green hummus until you blend everything else first. Then, if it seems still seems too thick, slowly add just a tablespoon or two of water at a time, blend, and re-assess.
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