This easy homemade hummus is a great way to use any leftover tender herbs and greens in your fridge. In fact, the more variety, the more complex the flavor. Serve it as a dip with fresh vegetables and seeded crackers as we do here, or add a dollop to a grain bowl or use instead of mayo on a turkey wrap.
RD Tip: Though the recipe calls for specific vegetables for dipping, any kind will do (and be delicious with this hummus)!
Active time: 25 minutes | Total time: 25 minutes
Green Goddess Hummus With Crudités and Crackers
Ingredients
- 1/4 cup (60g) tahini
- 1/4 cup (60g) lemon juice, freshly squeezed
- 2 tbsp olive oil
- 2 scallions, chopped
- 1 small garlic clove, finely grated
- 1 tsp salt, divided
- 1 15-oz (253g) can chickpeas, rinsed and drained
- 1 1/2 cups (53g) fresh herbs and greens, such as mint, basil, tarragon, dill, parsley, baby spinach and arugula, roughly chopped
- ¼ tsp ground black pepper
- 1 (300g) large cucumber, sliced into sticks or rounds
- 3 (180g) medium carrots, peeled and cut into sticks
- 2 (240g) medium bell peppers, sliced
- 4 (160g) celery stalks, cut into sticks
- 6 oz (170g) pita chips or whole wheat crackers
Directions
In a food processor, puree the tahini with the lemon juice, olive oil, scallions, garlic and 1/2 tsp of salt. With the machine running, slowly add 2 tbsp of ice water until the tahini is smooth and pale.
Add the chickpeas and mixed herbs and puree until very smooth, scraping down the sides as needed. If you would like a thinner consistency, gradually add more water. Season with ½ tsp salt and ¼ tsp pepper (or to taste)
Scrape the hummus into a small serving bowl. Serve with cut vegetables and pita chips or whole wheat crackers.
Note: The hummus can be made the day before and refrigerated overnight.
Serves: 6 | Serving Size: 1/3 cup of hummus, ~1 cup fresh veggies and ⅔ cup crackers
Nutrition (per serving): Calories: 385; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 918mg; Carbohydrate: 44g; Dietary Fiber: 10g; Sugar: 8g; Protein 11g
Nutrition Bonus: Potassium: 494mg; Iron: 20%; Calcium: 16%; Vitamin C: 108%
Originally published June 12, 2020; Updated March 2026
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