Green Spring Hummus

Give your classic hummus a vibrant, herby twist with this herby spring hummus - a fresh and flavourful dip packed with the goodness of chickpeas, basil and parsley. Blending creamy chickpeas with tahini, lemon juice, garlic, and a generous handful of these bright green herbs creates a beautifully bold colour and a garden-fresh flavor that’s perfect for spring and summer. It’s a unique spin that brings a zesty lift to veggies, wraps, or grain bowls.

• Ingredients

  ·       1 (15-oz.) can chickpeas (NOT drained)

  ·       2 large cloves garlic, peeled

  ·       2 stalks spring onions, trimmed and roughly chopped

  ·       1/4 cup loosely packed fresh basil leaves (measure once chopped)

  ·       1/2 cup tightly packed fresh parsley  (measure once chopped)

  ·       3 Tbsp lemon juice (1 large lemon yields ~3 Tbsp juice)

  ·       3 Tbsp extra virgin olive oil

  ·       1/4 cup water

  ·       1/3 cup tahini

  ·       ½ tsp sea salt or to taste

1. Microwave undrained chickpeas and whole garlic cloves in a medium-sized heatproof mixing bowl for 4-5 minutes (there should be 2 inches of space at the top to prevent it from spilling over). Alternatively, bring to a boil in a small saucepan, then reduce to a simmer for 4-5 minutes.

2. While the chickpeas microwave/simmer, add the green onion, basil, parsley, lemon juice, olive oil, and water to a blender. Blend until the herbs have broken down and you have a vibrant green mixture.

3. Drain the chickpeas and garlic and add them to the blender along with the tahini and the salt. Process until smooth and creamy, scraping down sides as needed. Add more water or oil as needed to blend.

4. Taste and adjust seasonings as needed, adding more lemon juice for brightness, olive oil for creaminess, or salt for overall balance.

   This hummus is delicious garnished with chili oil  and served with veggies, lentil or flaxcrackers.   Leftovers keep in the refrigerator for up to 4-5 days. 

Recipe Adapted Minimalist Baker