Herby hummus

herby hummus

herby hummus

I promise you that the next thing I am going to blog will be of the sweet variety and calories laden but for now allow me to share yet another healthy recipe, namely this gorgeous herby hummus which I have already made twice in the near past. And this is a good sign, trust me. Once again it comes from the Cookie and Kate blog. In her latest newsletter she sent a link which contained 12 of her favourite salad recipes and this was one of them, albeit technically not a salad. Still: let’s not quibble and get hung up on semantics. I used to buy a lot of hummus until I saw the light and realised it was soooooo easy to make. Honestly. All you need is a food processor and the correct ingredients. Voilà! Delicious with raw vegetables, pitta bread, tortilla chips, etc.


  • 2 heaped tbspoons tahini
  • the juice of 1 large lemon
  • 2 tablespoons olive oil, plus more for serving
  • a handful of roughly chopped, loosely packed fresh parsley
  • a handful of roughly chopped, loosely packed fresh tarragon
  • 2 to 3 tablespoons roughly chopped fresh chives
  • 1 large garlic clove, roughly chopped
  • ½ teaspoon salt, more to taste
  • One (400 gr.) can of chickpeas, drained and rinsed
  • 1 to 2 tablespoons water, optional
  • Garnish with extra olive oil and a sprinkling of chopped fresh herbs
  1. First, you’ll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor . Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
  2. Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
  3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
  4. If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
  5. Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
  6. Store hummus in an airtight container and refrigerate for up to one week.

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