Green Goddess Hummus

A beautiful hummus, packed with nutrients. We love it topped with a smattering of pomegranate seeds for a festive holiday touch. Serves 6-8.

1 (16 ounce) can chickpeas
1-2 cloves garlic
3 tbs tahini
2 tbs fresh lemon juice
1 tbs. Premium Gold White Balsamic
1 cup baby arugula (or watercress, or baby spinach)
1/3 cup Italian parsley leaves
3 tbs fresh chives
2 tbs fresh basil or tarragon leaves
2-4 tbs. Fresh Dill, Gremolata, Basil or Fior Fiore EVOO (start with two, but if your hummus is too thick, add more)
Salt + Pepper

Drain the chickpeas, reserving the liquid (aquafaba).

Add 6 tablespoons of aquafaba into the bowl of a food processor, along with the remaining ingredients.  Process the hummus until it’s very smooth, about 1-2 minutes. If too thick, add 1-2 tablespoons more of aquafaba, and/or a bit more EVOO. You want your hummus to be smooth and creamy, but not loose.

Transfer the hummus to a large serving bowl and top with a drizzle of EVOO, more fresh herbs, olives, or pomegranate seeds.

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Fresh Dill Extra Virgin Olive Oil

$24.00

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Premium Gold Label White Balsamic

$24.00

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