Green Hummus Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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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2018-03-16 Add the garlic, cilantro, green onion, and spinach, to the bowl of a food processor and process until finely chopped. Add chickpeas, lime juice, …
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Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the limes. Chop the green onions into 1 inch pieces, including the greens.
Add the garlic, cilantro, green onion, and spinach, to the bowl of a food processor and process until finely chopped. Add chickpeas, lime juice, tahini, cumin, kosher salt, and water from the chickpea can (aquafaba). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.
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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.
Do a taste-test after mixing but before calling the green hummus “done”. Add more salt, pepper, or other seasonings if desired.

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Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 1/2 minutes, pausing to scrape down the bowl of your processor as necessary.
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