Green Goddess Hummus

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Dipping a cracker into a bowl of green goddess hummus topped with chili oil and parsley

Easy, creamy, snack-able, and full of fiber and protein — what’s not to love about hummus? We’ve made spicy, golden, and beet versions, and NOW: a bright and herby green goddess hummus with fresh basil, parsley, and lemon! 

It’s perfect for everything from sandwiches to snack platters and requires just 10 minutes and 9 ingredients! Let us show you how it’s done!

Tahini, olive oil, water, chickpeas, basil, lemon, green onion, garlic, salt, and parsley

Origins of Hummus

Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th-century cookbooks (source). Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years.

Hummus bi tahini (often referred to simply as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others. And it’s gained popularity throughout the world. Our green goddess version keeps the traditional ingredients and adds herbs for fresh, zesty flavor!

How to Make Green Goddess Hummus

Firstly, our green goddess hummus needs…GREEN! After some trial and error, we determined the best method is to blend the fresh herbs with the other liquid ingredients (lemon juice, olive oil, and water). SO vibrant!

Fresh herbs and green onions in a blender

While we blend up our herbs, the chickpeas and garlic take a trip to the spa (a.k.a. the microwave…or a saucepan!) to soften and remove some of the sharp garlic flavor. Then we add them to the blender with tahini for classic richness. Lastly, salt joins the blender party for obvious reasons (deliciousness!).

Garlic cloves, salt, and chickpeas over an herby green sauce

At last! The thick, creamy, and oh-so herby hummus is ready. YAY.

But who’s got the crackers?!

Vibrant green goddess hummus in a bowl surrounded by fresh herbs and lemon

We hope you LOVE this green goddess hummus! It’s:

Quick & easy
& SO snack-able!

It’s a versatile dip and spread perfect for everything from veggies to crackers, flatbread (garlic herb or gluten-free), and sandwiches.

More Homemade Hummus Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Green goddess hummus in a bowl with cucumber, crackers, celery, flatbread, and bell pepper around it

Green Goddess Hummus

Green goddess hummus: all the creaminess of classic hummus with a bright, herby twist. Perfect for everything from sandwiches to snack platters, with just 10 minutes and 9 ingredients required!
Author Minimalist Baker
Overhead shot of a bowl of green goddess hummus
5 from 9 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 (~1/4 cup servings)
Course Dip
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1 (15-oz.) can chickpeas (NOT drained)
  • 2 large cloves garlic, peeled
  • 1 stalk green onion, trimmed and roughly chopped
  • 1/4 cup loosely packed fresh basil leaves (roughly chopped before measuring)
  • 1/2 cup tightly packed fresh parsley (roughly chopped before measuring)
  • 3 Tbsp lemon juice (1 large lemon yields ~3 Tbsp juice)
  • 3 Tbsp extra virgin olive oil
  • 1/4 cup water
  • 1/3 cup tahini (find our tahini review here)
  • 3/4 tsp sea salt

FOR SERVING optional


  • Microwave undrained chickpeas and whole garlic cloves in a medium-sized heatproof mixing bowl for 4-5 minutes (there should be ~2 inches of space at the top to prevent it from spilling over). Alternatively, bring to a boil in a small saucepan, then reduce to a simmer for 4-5 minutes.
  • While the chickpeas microwave/simmer, add the green onion, basil, parsley, lemon juice, olive oil, and water to a high-speed blender. Blend until the herbs have broken down and you have a vibrant green mixture.
  • Drain the chickpeas and garlic and add them to the blender along with the tahini and the salt. Process until smooth and creamy, scraping down sides as needed. Add more water or oil as needed to blend.
  • Taste and adjust seasonings as needed, adding more lemon juice for brightness, olive oil for creaminess, or salt for overall balance.
  • This hummus is delicious garnished with chili oil or chili crunch and served with veggies, crackers, and/or flatbread or gluten-free flatbread. It's also delicious on sandwiches! Leftovers keep in the refrigerator for up to 4-5 days.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 (quarter-cup) serving Calories: 153 Carbohydrates: 10.4 g Protein: 4.2 g Fat: 11.3 g Saturated Fat: 1.5 g Polyunsaturated Fat: 3.2 g Monounsaturated Fat: 5.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 302 mg Potassium: 98 mg Fiber: 3.2 g Sugar: 1.8 g Vitamin A: 38 IU Vitamin C: 4.5 mg Calcium: 63 mg Iron: 1.4 mg

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Reader Interactions

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My Rating:

  1. Alicia Lewis says

    OMG! I doubled the recipe and added some kale for good measure. The basil just makes this next level! I’ve never made a green hummus before! Going to see how the extra holds up to freezing! So good!

  2. Julie says

    Has anyone tried making this hummus without garlic? Sadly, we can’t handle garlic at my house – curious if I should add anything different, in place of the garlic, or just skip it?

  3. Sharon says

    I made this a few times and it’s great, everyone loved it.
    What do you think of changing parsley with Cillantro?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed it, Sharon. Thank you for the lovely review! Cilantro would also be delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hallie, definitely! Fresh beans would be amazing. You would need ~1 1/2 cups cooked beans. You can then heat them with the garlic in a saucepan (see the end of step 1). Hope that helps!

  4. Katd777 says

    Wow! This is really good! Will definitely make again but will use my Cuisinart rather than my Vitamix, easier to add more oil and water as needed.

  5. richard lewis says

    Thank you for the quick reply. I ended up using cilantro instead. Was ok but I suspect the Basil would have been better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Richard, we wouldn’t recommend dried in this recipe. It would be better to sub another fresh herb!

  6. Renee says

    I love it! Mine did not turn out the awesome green color because I had to use a food processor versus a high speed blender. I did make a few adaptions to your recipe due to food allergies and it still turned out. Amazing!

    My variations to the ingredients….. I skipped the water and I ended up buying cilantro instead of parsley🤦‍♀️. I used one tiny garlic clove. I skipped the tahini. I had an extra lemon to this and I sprinkled at all with a little bit of salt before I put the chili oil on top. Instead of olive oil, I use canola oil. It will make it taste less bitter. I served this with no salt organic blue corn chips. So good!!

  7. Christine Labozan says

    I made this yesterday and it was delicious. A nice change from regular hummus. Heating the beans makes a big difference in how they break down. Makes for a much creamier texture.

  8. The Vegan Goddess says

    There you go again, getting all fancy on us. This looks amazing!

    I wonder if it’s easy to make chili oil to add to the top like you did. Just add chili flakes and some sesame seeds to olive oil? You should add that to your amazing library of recipes.

      • The Vegan Goddess says

        I made this yesterday for a protein-packed meal, and it’s great! I kept sneaking tablespoons of it in the evening.

        I added cilantro and spinach to the parsley. I didn’t add any oil to it as a garnish to keep it lower in fat.

      • Jackie says

        I made this, added more lemon but think I would like it with even more lemon and basil and less parsley…but it is super yummy..
        Could I freeze some as there’s quite alot!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you for sharing, Jackie! It should freeze well, but probably won’t be as vibrant green after freezing.