Rye Free Vegan Green Goddess Hummus

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

2 cans (15 oz each) chickpeas, drained and rinsed (liquid reserved)
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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