Creamy Green Goddess Hummus Recipe with Edamame

Imagine a vibrant, emerald-green dip bursting with fresh, herbaceous flavors. That’s exactly what you get with this Green Goddess Hummus recipe! The creamy texture is absolutely irresistible, and the taste is a symphony of fresh herbs. This easy recipe is perfect as an appetizer or a healthy snack. Get ready to learn how to make a delicious and unique Green Goddess Hummus with a special twist that takes it to the next level.

Why You’ll Love This Green Goddess Hummus Recipe

This isn’t your average hummus! I’ve added a simple ingredient that elevates both the flavor and texture.

The Secret Ingredient: It’s shelled edamame! Just a 1/4 cup makes a world of difference.

Slightly Sweet Flavor: The edamame adds a subtle sweetness that beautifully complements the fresh herbs.

Creamier Texture: Edamame contributes to an even smoother and more luxurious texture.

Protein and Fiber Boost: You’ll get an extra dose of protein and fiber, making this a healthy and satisfying snack.

If you’re looking for other ways to boost your energy with healthy snacks, consider these delicious no-bake energy bites. They’re perfect for a quick and satisfying pick-me-up!

Quick and Easy: Ready in just minutes, it’s perfect for busy weeknights.

Dietary-Friendly: Naturally vegan, gluten-free, and dairy-free, it fits various dietary needs.

Meal Prep Friendly: Prepare it ahead of time for easy snacking throughout the week.

Ingredients Needed

• ¼ cup tahini
• ¼ cup fresh lemon juice (about 1 large lemon’s worth)
• 2 tablespoons olive oil, plus more for serving
• ½ cup roughly chopped, loosely packed fresh parsley
• ¼ cup roughly chopped, loosely packed fresh tarragon or basil
• 2 to 3 tablespoons roughly chopped fresh chives or green onion
• 1 large garlic clove, roughly chopped
• ½ teaspoon salt, more to taste
• One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
• 1 to 2 tablespoons water, optional
• Garnish with extra olive oil and a sprinkling of chopped fresh herbs

Ingredient Notes & Substitutions

Let’s talk ingredients and how to make the most of them for your Green Goddess Hummus!

Chickpeas (Garbanzo Beans): Canned chickpeas are super convenient, but if you have the time, cooking your own from dried chickpeas (after soaking them overnight) will give you an even better, creamier texture.

Tahini: This sesame seed paste is crucial for that classic hummus flavor. I highly recommend using high-quality tahini. There are different types too, made from roasted or raw sesame seeds, each offering a unique taste. Experiment to find your favorite! You can learn more about tahini and its nutritional benefits from this article: Healthline’s Tahini: Nutrition, Benefits, and Uses.

Fresh Herbs: Fresh herbs are key to that vibrant Green Goddess flavor. If you can’t find tarragon, try using more basil or even a little cilantro or dill.

Lemon Juice: Freshly squeezed lemon juice is always best for its bright, zesty flavor. Avoid bottled lemon juice if possible.

Olive Oil: Use a good quality extra virgin olive oil for the best flavor in your hummus and for drizzling on top.

Edamame: While optional, I highly recommend including it. You can use fresh or frozen (thawed) edamame. It adds a lovely sweetness and creamy texture. For those interested in the nutritional profile of edamame, the USDA provides a comprehensive resource: USDA FoodData Central – Edamame, frozen, prepared.

How to Make Green Goddess Hummus

Follow these simple steps to create the best Green Goddess Hummus you’ve ever tasted!

Step 1: Whip Tahini and Lemon Juice

Combine the tahini and lemon juice in your food processor (a smaller one works great) or a high-powered blender like a Vitamix or Blendtec. Process for about 1 ½ minutes, pausing to scrape down the bowl as needed. You’ll notice the mixture lighten in color and become fluffy – that’s exactly what we want!

Step 2: Add Herbs, Garlic and Spices

Add the olive oil, parsley, tarragon (or basil), chives (or green onion), chopped garlic, and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, scraping down the bowl as necessary to ensure everything is well combined.

Step 3: Blend in Chickpeas & Edamame

Add half of the chickpeas and all of the edamame to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas. Process until the hummus is thick and quite smooth, about 1 to 2 minutes more.

Step 4: Adjust Consistency

If your Green Goddess Hummus is too thick or isn’t blending into creamy perfection, run the food processor while drizzling in 1 to 2 tablespoons of water, until it reaches your desired consistency.

Step 5: Garnish and Serve

Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs for a beautiful and flavorful finish.

Step 6: Store

Store any leftover hummus in an airtight container in the refrigerator for up to one week.

Achieving Ultra-Creamy Hummus

Want the creamiest hummus ever? Here are a few tricks I’ve learned over the years.

Did you know that soaking chickpeas before cooking them makes a big difference? It really does! Soaking dried chickpeas yields a creamier result compared to using canned.

For the ultimate smoothness, remove the outer skins of the chickpeas after cooking. It’s a little extra work, but worth it!

If you’re looking for other creamy and delightful recipes, you might enjoy this creamy cauliflower salad recipe. It’s a wonderful addition to any meal!

Here are more tips for the best creamy hummus:

• Whip the tahini and lemon juice for a longer period (as mentioned in the recipe).
• Use ice water to thin the hummus, if needed, for an extra smooth texture.
• Add a tiny pinch of baking soda to the chickpeas while they’re cooking to soften them further.

Troubleshooting Bitter Hummus

Sometimes, hummus can turn out bitter. Here’s how to prevent or fix it!

The most common culprit is low-quality tahini. Always opt for a good brand.

Too much garlic can also cause bitterness. Start with less and adjust to taste.

If your hummus is already bitter, try these solutions:

• Add a pinch of sugar to balance the flavors.
• A squeeze of extra lemon juice can also help cut through the bitterness.

Pro Tips & Troubleshooting

Here are some of my best tips for making perfect Green Goddess Hummus, plus some common mistakes to avoid.

Pro Tips:

• Use a high-powered blender or food processor for the smoothest texture.
• Soak and cook your own chickpeas for the best flavor and texture.
• Taste and adjust the lemon juice and garlic to your preference.
• Add a tablespoon of ice water for extra creaminess.
• Don’t over-process; it can make the hummus gummy.
• Make sure to scrape the bowl of the food processor often to ensure even blending.
• For best flavor, let the hummus sit in the refrigerator for at least 30 minutes before serving.

Common Mistakes to Avoid:

• Using old or stale tahini.
• Adding too much garlic.
• Not scraping the bowl of the food processor.
• Over-processing the hummus.
• Using dried herbs instead of fresh ones.
• Skipping the whipping of tahini and lemon juice.

Serving & Storage

Serving Ideas:

• Serve with warm pita bread, assorted fresh vegetables (carrots, celery, cucumbers), or crackers for dipping.
• Use it as a spread on sandwiches or wraps for a healthy and flavorful alternative to mayonnaise.
• Top with a drizzle of olive oil, a sprinkle of paprika, or chopped fresh herbs for an elegant presentation.
• Pair with warm naan bread and a crisp glass of white wine.

For another delightful and healthy appetizer, consider these sweet savory tamari almonds. They offer a wonderful crunch and burst of flavor!

Storage and Make-Ahead:

• Store in an airtight container in the refrigerator for up to one week.
• Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• If frozen, the texture might change slightly. Stir well after thawing to restore its creaminess.

Conclusion

This Green Goddess Hummus is not only incredibly delicious and healthy, but it’s also incredibly easy to make. The addition of edamame is a simple yet brilliant way to elevate the flavor and texture. Don’t be afraid to experiment with the herbs and seasonings to create your perfect blend. Even if you’re new to making hummus, this recipe is simple and foolproof. I encourage you to give it a try and share your creations on social media!

FAQ

Here are some frequently asked questions about making Green Goddess Hummus:

What are the best herbs to use for green goddess hummus?

Parsley, tarragon, chives, and green onion are the classic green goddess herbs. You can also add basil, dill, or cilantro for variations.

How do I make creamy hummus?

Start with high-quality tahini, whip the tahini and lemon juice well, use cooked (or canned) chickpeas, and add ice water to thin the hummus if needed.

How long does homemade hummus last in the refrigerator?

Homemade hummus lasts for up to one week in the refrigerator when stored in an airtight container.

What are some good serving suggestions for green goddess hummus?

Serve with pita bread, vegetables, crackers, or as a spread on sandwiches and wraps. Drizzle with olive oil and sprinkle with paprika or fresh herbs.

Can I freeze green goddess hummus?

Yes, you can freeze hummus for up to 3 months. Thaw it overnight in the refrigerator and stir well before serving. The texture may change slightly after freezing.

How do I adjust the lemon juice and garlic to taste?

Start with the recommended amount and then add more, a little at a time, until you reach your desired flavor.

Can I make this without a food processor?

A food processor or high-powered blender is recommended for the smoothest texture, but if you don’t have one, you can mash the chickpeas very well and mix all ingredients by hand. The texture will be chunkier.

How can I make my hummus extra creamy?

Peel the outer skins off the chickpeas. It’s tedious, but results in a smoother texture. Also, whip the tahini and lemon juice until very light and fluffy before adding other ingredients.

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