Green Hummus

Ingredients

• 3 15 oz cans canned chickpeas, drained and rinsed (About 4 1/2 cups chickpeas; reserve none of the canning liquid.)
• 1 tsp baking soda (Added to the simmering water to soften the chickpeas.)
• 1 cup fresh parsley leaves (Tender leaves and small stems.)
• 1 cup fresh cilantro leaves (Tender leaves and small stems.)
• 0.5 cup fresh mint leaves (Tender leaves.)
• 1 jalapeño pepper (Stemmed and roughly chopped; remove some or all seeds for less heat.)
• 2 cloves garlic (Peeled and roughly chopped.)
• 1 cup tahini (Well stirred before measuring.)
• 0.5 cup fresh lemon juice (Use freshly squeezed juice.)
• 0.25 cup extra-virgin olive oil (Plus more for serving, if desired.)
• 6 ice cubes (Add one at a time while processing; the exact amount may vary.)
• kosher salt (To taste.)
• water (Hot water, as needed to thin the tahini and hummus; amount not stated in the available source.)

Steps

1. 1

   Place the drained and rinsed chickpeas in a saucepan and cover generously with water. Add the baking soda and bring to a boil over medium-high heat.

2. 2

   Reduce the heat and simmer the chickpeas until very tender and their skins begin to loosen, about 20 to 30 minutes. Drain well.

3. 3

   While the chickpeas cook, place the parsley, cilantro, mint, jalapeño, garlic, lemon juice, olive oil, and a generous pinch of salt in a food processor. Process until the herbs are finely chopped and the mixture is nearly smooth.

4. 4

   Transfer the hot chickpeas to the food processor. Process until the mixture is as smooth as possible, stopping to scrape down the sides as needed.

5. 5

   With the processor running, add the ice cubes one at a time, allowing each to incorporate before adding the next. Continue processing until the hummus is light, creamy, and pale green.

6. 6

   In a bowl, whisk the tahini with hot water until smooth, pale, and airy. Add the thinned tahini to the food processor and process until fully incorporated.

7. 7

   Taste and adjust the salt, lemon juice, or water as needed. The finished hummus should be smooth and supple rather than stiff.

8. 8

   Transfer the hummus to a serving bowl and serve at room temperature. Garnish with additional herbs or a drizzle of olive oil if desired.

Notes

The available page excerpt does not expose the author’s ingredient list or full instructions because the recipe is membership-gated. The method above is reconstructed from the visible description and standard hummus technique. If making ahead, transfer to an airtight container and refrigerate for up to 2 days; bring to room temperature before garnishing and serving.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• gluten-free
• Middle Eastern
• no-bake
• make-ahead