Green Goddess Hummus
From Seasons of Greens: A collection of new recipes from the iconic San Francisco Restaurant by Chef Katie Reicher
Photo by Erin Scott for Seasons of Greens by Katie Reicher
vegan, gluten free, dairy free, nut free, soy free
This fun spring take on hummus was inspired by [Greens’] farm, Green Gulch. As soon as the farm reopens for the spring season, we are just too excited to bring in as much produce as we can, as quickly as we can, so we often over-order for the first few weeks (can you blame us?). With this mountain of new spring herbs, plus some green garlic and avocados from Brokaw, the Green Goddess Hummus was born, and it is still our most popular hummus to date! Lightly sweet, super creamy, and full of those bright herbaceous flavors—you’ll be craving this hummus all through the spring.
Yield: 3 cups (690 g)
Ingredients:
1 medium avocado
2 cups (340 g) chickpeas, cooked and cooled
1/4 cup (10 g) packed fresh parsley leaves
1/4 cup (10 g) packed fresh mint leaves
2 tablespoons fresh dill, stems removed
2 tablespoons fresh Italian basil leaves, packed
2 tablespoons thinly sliced green garlic coins
1 clove garlic
1/4 cup (60 ml) good-quality extra-virgin olive oil (such as Sciabica)
1/4 cup (65 g) tahini
1/4 cup (60 ml) fresh lemon juice
2 teaspoons salt
Method:
Cut the avocado in half and remove the pit. Using a spoon, cut the avocado into chunks and then scoop out from the skin into the bowl of a food processor. Add the remaining ingredients and process for 2-3 minutes, until the hummus comes together, and a little texture remains. The herbs will have broken down into small flecks, and the mixture should have the consistency of a thick paste.
We prefer hummus with a bit of texture, but if you prefer a completely smooth humus, start by mixing the herbs, olive oil, tahini, and lemon juice in the pitcher of a blender and blend until smooth. Then add the remaining ingredients and blend again until the hummus comes together. Store in the refrigerator for up to 3 days.