Green Goddess Hummus – What’s Gaby Cooking

We’re just about halfway through December and the cookie consumption has been a little out of control. I’m leveling things out today with this incredible Green Goddess Hummus!!

Green Goddess Hummus from (@whatsgabycookin)

You all know that Hummus is my lifeline. Obsessed isn’t even the right word to describe my relationship with it. I’m fairly certain not a day has gone by in the last few weeks where there wasn’t some hummus consumption. I’ve always been one to throw bits and bobs into my hummus recipes. Leftover roasted veggies, no problem. Some roasted garlic, heck yes. Pretty much everything goes… and ever since I got my AeroGarden Harvest garden a few weeks ago, I’ve been putting a green goddess spin on my base hummus recipe because I have fresh herbs at a moment’s notice!!

Green Goddess Hummus from (@whatsgabycookin)

If you’ve never had or seen an AeroGarden, let me rock your world for a minute. The AeroGarden Harvest is the perfect indoor garden that fits right into any kitchen design and allows you to grow fresh herbs ALL YEAR ROUND. So all of you guys in the snowy parts of the country whose outside gardens are dormant… this is EVERYTHING!! A few sprigs of homegrown basil, chives, cilantro, parsley or any other herb, just make all recipes taste better.

So, go ahead and get yourself one, or put it on your holiday wish list and then whip up this life changing hummus! It’s truly NOT to be missed!

Green Goddess Hummus from (@whatsgabycookin)

Oh – and quick note – I used basil, chives and parsley for this recipe because that’s what I’m growing currently. But, you can add tarragon, cilantro, or any other fresh herb that floats your boat! The beauty of green goddess is that it’s a compilation of lots of different herbs…. So have at it!

Green Goddess Hummus


  • 1 15-ounce can garbanzo beans, drained and peeled
  • 1/2 cup tahini
  • 3 tablespoons freshly squeezed lemon juice, more as needed
  • 2 large cloves garlic
  • 1 teaspoon kosher salt, or more to taste
  • Water as needed
  • 1/2 cup roughly chopped, loosely packed fresh parsley from the AeroGarden
  • 1/2 cup roughly chopped, loosely packed fresh basil from the AeroGarden
  • 1/4 cup chopped fresh chives from the AeroGarden?
  • Assorted Crudite
  • Toasted Pita Wedges


  1. In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps. Add the fresh herbs and continue to whirl until smooth.
  2. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  3. To serve, drizzle it with a little olive oil, and sprinkle it with extra herbs. Serve it with pita wedges and assorted crudité.


Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by AeroGarden. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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