This smooth, creamy houmous bursts with fresh, fragrant herbs, encapsulating summertime in every spoon.
This is a quick, one bowl recipe to knock together. Serenely blitz all the ingredients together and you’ll have a dreamy bowl a green goddess houmous!
The traditional mix of herbs in green goddess is just parsley, chives and tarragon but when making this recipe I had a glut of fresh basil in the garden to use and I always feel basil flavour is the epitome of warm summers. I use a combination of fresh and dried herbs, using the fresh herbs will tint the houmous and allow you to extract their nutritional benefits. Basil is an anti-inflammatory and anti-oxidant food whilst chives, part of the allium family, is an anti-bacterial food and is known to ease digestive discomfort. You can swap the mix of fresh to dried herbs if you have fresh parsley or tarragon to hand instead, similarly you can use 1 1/2 tsp of all 4 herbs. Your houmous will still taste great, it just won’t be as vibrantly green and you won’t be absorbing as much of the herbs’ goodness.
I love to serve this to guests with crudites and an array of crackers or, I have it in a sandwich with salad and sweet chilli sauce. Sometimes I add a blob to my budda bowls for a quick protein hit!
(This recipe makes about 350g of houmous)
INGREDIENTS:
• 50g tahini
• tin of chickpeas (drained)
• 20g fresh basil
• 20g fresh chives
• 1 ½ tsp dried tarragon
• 1 ½ tsp dried parsley
• ½ tsp garlic powder or two fresh cloves
• Juice of ½ lemon
• 1/4 tsp salt
• 3-4 tbsp water
METHOD:
1.Add all the ingredients except the water to a food processor and blitz till well combined. You may need to scrape down the sides of the mixer every now and again to help everything break down evenly.
2.Add the water a tablespoon at a time until the houmous reaches your desired consistency. Dollop the mixture into a bowl and serve, store any leftover in an airtight container in the fridge where it will keep for a week.
