Appetizer, Condiment, Dip or Spread, Snack, Vegan, Vegetarian
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“Green” Hummus

"Green" Hummus | The Full-time Foodie

Late last year, I had purchased a brand new electric pressure cooker for one main reason:  to cook chickpeas from scratch.  For one thing, I’m a little wary of eating canned foods on the regular.  No scientific reasoning behind this, but it was just a matter of eating fresh food as often as I could.   After I pressure cooked my first batch of chickpeas from scratch- I was hooked.  It was so much more affordable to buy dried beans in bulk and I don’t know if it’s a psychological thing but everything I make with freshly cooked chickpeas tastes so much better!  

"Green" Hummus | The Full-time Foodie

This hummus recipe was inspired by, well I should actually say the main reason I made this hummus was because I have a super sweet co-worker who grows a ton of vegetables and herbs and regularly brings me things from her garden.  This past week she gave me, no joke, a 13 gallon bag filled with mint.  I had mentioned to her that my local grocery store has a weird shortage of mint i.e. they NEVER have bunches of mint.  So I was pretty excited for the fresh mint and my cube smelled like mint the entire day- it was glorious.  

I was also a little bit at a loss with what to make with so much mint.  I made a large tupperware box of chutney and froze it.  Then I remembered that I had a whole box of crackers at home and dried chickpeas and bingo- the idea for “Green” Hummus was born.  You can of course use canned chickpeas if you don’t have the means or time to cook the chickpeas!  I put equal parts cilantro in my mint chutney, so I decided to do the same for this hummus.  The result was deeeeeeelicious.  Herbs are such a hit or miss for people, so if you are not a fan of mint or cilantro- I’m sure you could replace with your choice of herb.  Though I have to say the mint and cilantro are really what make this hummus so amazing.  So for all my mint and cilantro loving friends, I hope you enjoy this as much as I did!!

"Green" Hummus
Serves 4
Prep Time
10 min
Cook Time
3 min
Prep Time
10 min
Cook Time
3 min
  1. 1/2 lb or 8 ounces of dried chickpeas, cooked (about 2- 14 oz. cans)
  2. 1 tightly packed cup of mint leaves, rinsed
  3. 1 tightly packed cup of cilantro, rinsed
  4. 2 large cloves of garlic, peeled and sliced
  5. 1/4 - 1/2 of a lemon, juiced (I added 1/2 of a lemon but start with 1/4 to be safe)
  6. 1/4 - 1/2 cup of olive oil
  7. 1/2 tsp of crushed red pepper, **optional
  8. Salt to taste
  9. Any vegetable oil for sauteeing
  1. In a small sauce pan, heat a tablespoon of your choice of vegetable oil over medium heat.
  2. Saute the sliced garlic until it turns golden brown. Take the pan off the heat and toss the garlic into a food processor.
  3. In the same processor, add the mint, cilantro and optional crushed red pepper. Pulse until everything looks finely minced.
  4. Add the chickpeas, 1/2 of the lemon juice (save the other half to adjust the taste late), 1/4 cup of olive oil and salt to taste (I added about 1/4 to 1/2 tsp of salt).
  5. Process until the texture is more like a paste. If the processor struggles at any point, add a little more oil. You can also add a little water to help the processor along.
  6. Adjust salt, lemon juice and spice level as needed and serve with choice of crackers or crudités!
The Full-time Foodie
"Green" Hummus | The Full-time Foodie

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