Eosinophilic Esophagitis Friendly Vegan Green Goddess Hummus
Total time10 min
Prep time10 min
Cook time0 min
4.7(19)
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed (liquid reserved)
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- 1 cup fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ¼ cup fresh chives, roughly chopped
- 2 tbsp fresh tarragon leaves
- 3 tbsp olive oil, plus more for serving
- ½ tsp ground cumin
- ¾ tsp kosher salt, plus more to taste
- 2–4 tbsp reserved chickpea liquid, as needed
- pinch of red pepper flakes (optional)
Instructions
- 1
Add the garlic, lemon juice, and tahini to the bowl of a food processor. Process for about 1 minute, until the mixture is pale and creamy.
- 2
Add the basil, parsley, chives, tarragon, olive oil, cumin, and salt. Process for 30 seconds, scraping down the sides with a rubber spatula, until the herbs are finely chopped and the mixture is uniformly green.
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