Fresh green goddess hummus is fabulous for dipping or as a spread.
There is something wonderful about fresh herbs in a recipe. The flavours really come alive as they do in this green goddess hummus.
With the addition of basil and toasted pine nuts, this hummus takes on a mild hint of pesto, which makes this dip a wonderful spread as well.
Completely vegan, this hummus is a great addition to the appetizer table as almost everyone can enjoy it, except those with nut allergies. I particularly like to use hummus as a spread on sandwiches, wraps and burgers, but you can't go wrong as a dip with veggies or pita bread.
(Makes 12 servings)
1, 15oz can (540ml) chickpeas, drained with aquafaba reserved
1/4 cup aquafaba (plus more if needed)
1/4 cup extra-virgin olive oil
juice of 1 large lemon
1/3 cup tahini
2 large cloves garlic
1/4 cup pine nuts, toasted
1 cup baby spinach
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup green onion, chopped
1/2 teaspoon sea salt
In a small pan over medium-high heat, add the pine nuts. Keep the pine nuts moving on the pan as they heat. Once they become aromatic, remove from heat, transfer to a small bowl, and set aside to let cool.
Using a food processor, or high-powered blender, combine all of the ingredients. Pulse several times to begin breaking up the contents, then blend on high (tamping down or scraping the sides as needed) until the hummus reaches the desired consistency. If it remains too thick, add additional aquafaba a tablespoon at a time until the desired consistency is reached.
Store in an airtight container in the refrigerator for up to 5 days.
Nutritional Information Per Serving:
total calories = 137 | total fat = 11.13g | saturated fat = 1.3g | cholesterol = 0mg | sodium = 162.08mg | net carbohydrates = 5.1g | dietary fibre = 2.29g | sugars = 1.03g | protein = 3.29g