Low Sugar Vegan Green Goddess Hummus with Toasted Pine Nuts and Herbs
Total time20 min
Prep time15 min
Cook time5 min
4.9(26)
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Learn more →Ingredients
6 servings
For the hummus
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 garlic clove, smashed
- 1 cup fresh basil leaves, loosely packed
- ½ cup fresh chives, roughly chopped
- ¼ cup fresh tarragon leaves
- 1 cup baby spinach, loosely packed
- 3 tbsp olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 3 tbsp reserved chickpea liquid, plus more as needed
For topping
- ¼ cup pine nuts
- 2 tbsp fresh chives, thinly sliced
- 2 tbsp fresh basil leaves, torn
- flaky sea salt, to taste
Instructions
- 1
In a small dry skillet over medium-low heat, add the pine nuts and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
- 2
In a food processor, combine the tahini, lemon juice, garlic, and salt. Process until the mixture is pale and smooth, about 1 minute.
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